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  • Olive oil 45.0 ml
  • Onion (finely chopped) 100.0 g
  • Leeks (sliced into rounds) 406.0 g
  • Baby spinach (washed and chopped) 200.0 g
  • Lemon (zested) 60.0 g
  • Nutmeg (ground) 1.0 g
  • Butternut (cubed 2cm x 2cm) 600.0 g

Custard/ Egg Mixture:

  • Egg 6.0 pc
  • Milk 60.0 ml
  • Whole grain mustard 5.0 g
  • Cheddar cheese (grated) 100.0 g
  • Feta cheese 100.0 g

Quiche is always a favourite among customers, and this crustless version with roasted butternut and leeks will be even more popular. Healthy and delicious! This recipe makes a 22cm quiche.



  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.