Name: Roast butternut, leek and spinach crustless quiche
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: serving
Cuisine: Bake
Ingredients: 3 Tbs fresh chillies 573; 1 butternut peeled, chopped; 1 shallot finely diced; 3 leeks sliced into rounds; 200 g spinach young leaves, chopped; lemon halved, zest and juice; nutmeg ground, pinch; 6 eggs; 1/4 cup milk; 1 tsp wholegrain mustard; 1/2 tsp dried oregano; 1/3 cup mature cheddar cheese grated; 100 g feta cheese; pine nuts handful; sea salt and freshly ground black pepper

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Ingredients (15)

3 Tbs	fresh chillies — 573
1	butternut — peeled, chopped
1	shallot — finely diced
3	leeks — sliced into rounds
200 g	spinach — young leaves, chopped
	lemon — halved, zest and juice
	nutmeg — ground, pinch
6	eggs
1/4 cup	milk
1 tsp	wholegrain mustard
1/2 tsp	dried oregano
1/3 cup	mature cheddar cheese — grated
100 g	feta cheese
	pine nuts — handful
	sea salt and freshly ground black pepper

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Method:

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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