EcoFood: Butternut, spinach and feta quiche

quiche

It’s vegetarian recipe day here at EcoStreet because eating less meat is better for our planet. Today I’m sharing with you a recipe that I improvised after eating something similar at Millstone Cafe at the Oude Molen Eco Village. I’m not 100% sure what goes into their version of this, but here’s what goes into mine. It’s delicious.

Butternut, spinach and feta quiche

1 butternut, cut into cubes
1 Tbsp honey
1 Tbsp olive oil
2 big handfuls of spinach (I used a red veined variety)
250ml cream
3 eggs
200g feta cheese, crumbled
salt & black pepper
1 quiche crust (I vary these, often making non-wheat varieties because we have a few wheat-intolerances in the family)

Roast honey and olive oil drizzled butternut in the oven (190’C) for 20-30 mins until tender and slightly browning at the edges (keep an eye on it). In the meantime, make your quiche crust and put the spinach into it. Add the roasted butternut chunks and sprinkle the feta over everything.

Beat 3 eggs with the cream, season with salt and pepper and pour over the rest of the quiche ingredients.

Pop it in the oven at 180’C for around 30 minutes. Keep an eye on it and take it out as soon as it’s looking golden. Let it stand for 20 minutes or so before cutting and serving. Even better the next day. 🙂

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  1. I cooked this this evening, bought the pastry (so omitted the spinach), and added pumpkin seeds to the butternut mix. The whole family loved it – even the fussy daughter.

  2. Looks nice:) Can’t wait to cook (and eat) it! haha…I’m a lacto veg though so I won’t be adding the eggs…

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