Menu
Chef Reward Points

I work at ...

Continue

We are tailoring content specific to your business.

Ingredients

+

Filling:

  • 600 g Butternut (cubed 2 cm x 2 cm)
  • Olive oil 45 ml
  • Knorr Aromat Original
    Knorr Aromat Original
    5 g
    Added to cart: Knorr Aromat Original
  • Onion (finely chopped) 100 g
  • Leeks (sliced into rounds) 406 g
  • Baby spinach (washed and chopped) 200 g
  • Lemon (zested) 60 g
  • Nutmeg (ground) 1 g

Custard/ Egg Mixture:

  • Egg 6 pc
  • Milk 60 ml
  • Wholegrain mustard 5 g
  • Robertsons Origanum
    Robertsons Origanum
    1 g
    Added to cart: Robertsons Origanum
  • Cheddar cheese (grated) 100 g
  • Feta cheese 100 g

Preparation

  1. Filling:

    • Pre-heat oven to 180 °C. For the filling: place the butternut on a roasting tray, drizzle with 30 ml oil and season with 2 g Knorr Aromat Original. Toss and roast for 20 min or until cooked.
    • Heat the remaining oil in a pan and sauté the onions until soft. Add the leeks and cook for a further 2 min. Add the spinach and allow to wilt down. Add the lemon zest and juice and season with the nutmeg and remaining Knorr Aromat Original.
  2. Custard/ Egg Mixture:

    • For the custard/egg mixture: in a jug, whisk the eggs, milk, mustard and Robertsons Origanum. Add the cheddar cheese.
    • Grease a 22 cm round oven dish or spring form baking tin. Place the roasted butternut on the base of the dish, followed by the cooked spinach and 50 g feta cheese. Pour over the egg mixture and spread the remaining feta cheese over the top. Bake for 30 min until the top is golden brown and puffy.
    • Serve with a salad of your choice.
  3. Chef's Tip:

    • Divide half the feta cheese and mix half with mixture and use the rest add as a topping.
    • Vegetable option: Pumpkin or celery can also be used instead of butternut.