You will need
2-3 cloves garlic, crushed
2 T (30 ml) chopped parsley
4 T (60 ml) butter
2 cups (500 ml) wholewheat breadcrumbs
3 cups (750 ml) of butternut, peeled and cubed (1 cm x 1 cm)
1 small onion, finely chopped
2 T (30 ml) olive oil
1 clove garlic, crushed
1 t (5 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
½ cup (125 ml) fresh cream
½ cup (125 ml) full cream milk
½ t (2.5 ml) Ina Paarman’s Chilli & Garlic Seasoning
1 wheel of feta cheese, crumbled or cubed 1 cm x 1 cm
fresh thyme leaves to garnish
Don’t bake the quiche at a higher temperature than 160°C. Also don’t overbake it or the egg custard will be inclined to draw water.
Stir-fry the garlic and parsley briefly in butter. Add the breadcrumbs and stir-fry for 3 minutes to drive off the excess moisture. Line the pie or flan dish with the breadcrumb mixture, pressing it up on the sides with your thumbs. Leave in the refrigerator to firm while roasting the vegetables.
Adjust the oven rack to the middle position. Preheat the oven to 200°C. Toss the butternut, onion, olive oil, garlic and Seasoned Sea Salt together in a small baking tin or swiss roll pan.
Bake the vegetable mixture for about 30 minutes until the butternut begins to brown and feels soft when tested with a fork. Turn the oven down to 160°C. Beat the eggs, cream, milk and Chilli & Garlic Seasoning together. Toss the cooked butternut and feta together and dish into the chilled crumb crust. Pour the egg mixture over.
Bake for about 35-40 minutes until the egg custard has just set. Sprinkle with thyme leaves.
Instead of butternut, stir-fry the onion first and then add one bunch of shredded spinach leaves.
This recipe can be prepared in advance and successfully frozen.