Roast butternut, leek and spinach crustless quiche

Recipe from: 16 March 2015
recipes, vegetarian, eggs, bake

Ingredients 15
Servings 0
Minutes 00:20
  • 3
    olive oil
  • 1
    medium-sized butternut, peeled and chopped into chunks (about 600g)
  • 1
    shallot, finely diced
  • 3
    leeks, sliced into rounds
  • 200
    young spinach, roughly chopped
  • zest and juice of half a lemon
  • a pinch of nutmeg
  • 6
  • 1/4
  • 1
    wholegrain mustard
  • 1/2
    dried oregano
  • 1/3
    mature Cheddar cheese, grated
  • 100
  • a handful of pine nuts
  • salt and freshly ground black pepper



Preheat the oven the oven to 200º C.

Line a baking sheet with foil or parchment paper. Place the butternut onto the tray and drizzle with 2 tablespoon olive oil. Season with salt and black pepper. Toss to coat and roast for 40 minutes.

Heat the remaining olive oil in a frying pan and sauté the shallot for several minutes until softened. Add the leeks and cook for 2 more minutes. Pile in the spinach and allow to wilt down. Add the lemon zest plus the juice and season with nutmeg, salt and pepper.

In a jug, whisk the eggs, milk, mustard and oregano. Add a pinch of salt and the grated cheddar cheese. Grease a 22 cm round ovenproof dish. Place the roast butternut on the base of the dish, followed by the cooked spinach. Pour over the egg mixture and dot with crumbled feta. Scatter over the pine nuts and bake for 30-35 minutes until the top is golden and puffed. Serve with a rocket and avocado salad.

Serves 4-6.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
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