You will need
½ cup (125 ml) soft fresh breadcrumbs
1 onion, finely chopped
Ina Paarman’s Green Onion Seasoning
1 T (15 ml) canola oil
1 T (15 ml) butter
1½ (375 ml) cups butternut cut into cubes, 2cm x 2cm
1 T (15 ml) brown sugar
½ t (2,5 ml) nutmeg
½ t (2,5 ml) cumin
1 cup (250 ml) fresh full cream milk or half milk and half cream
2 T (30 ml) Ina Paarman’s White Sauce Powder
½ cup (125 ml) grated mozzarella cheese
¼ cup (60 ml) pecan nuts, roughly chopped
Butter one 24-26 cm flan dish or 6 smaller flan dishes (± 10 cm in diameter) really well with soft butter and shake fresh breadcrumbs in the dishes, so some of the crumbs adhere to the bottom and sides. Place dish or dishes in the freezer to set the crumbs, while making the filling.
Adjust the oven rack to the middle position. Preheat the oven to 170°C. Season the onion with Green Onion Seasoning. Sauté the onion in the oil/butter mixture until soft. Add the butternut and brown sugar. Stir-fry for 2 minutes. Add 2 T of water, cover the pan with a lid and slowly cook the butternut for ± 5 minutes until just tender. Season with Green Onion Seasoning, nutmeg and cumin.
Beat the eggs with the milk and White Sauce Powder. Spoon the butternut mixture into the prepared pie dish. Sprinkle the cheese over. Pour the egg mixture over. Sprinkle the nuts over.
Bake the quiche for 25 minutes for small dishes and 35-40 minutes for one large flan until golden, set and puffy. Switch off the oven and leave it in the warm oven with the door slightly open for a final 5 minutes.
Use 1½ wheels of feta cheese in place of the mozzarella.