Butternut and Olive Quiche
Ingredients (12 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | kg | Butternut |
| 30.00 | ml | Robertsons Veggie Seasoning |
| 100.00 | g | MARVELLO Full Fat Margerine |
| 300.00 | g | Feta cheese |
| 3.00 | g | Onions |
| 8.00 | pc | Kalamata Olives |
| 500.00 | ml | MEADOWLAND Classique 10 x 1L |
| 3.00 | pc | Eggs, large (class A) |
| seasoning (salt+pepper) | ||
| 100.00 | g | Cheese, Parmesan |
| 1.00 | g | Nutmeg, ground |
| Short crust pasrty -250g |
Preparation
1. In a roasting pan add in the butternut, veggie seasoning and the Marvello Full fat and roast in at 180 degrees for 30 minutes than allow to cool.
2. Roll out the short crust pasrty to about 4 mm thick then line the cake tin and do not trim excess off the sides.
3. Once the butternut is cooled mix in a bowl the onions, olives and feta cheese.
4. In a jug add the Meadowland Classique, eggs, seasoning, parmesan cheese, nutmeg and whisk through.
5. Fill into the lined tin with the butternut filling and pour in the egg mixture. Now cut off the excess pasrty from the sides.
6. Place in the oven at 150 degrees for 1 hour 30 minutes.
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