Cinderellas Butternut, Bacon, Feta and Sun-dried Tomato Quiche

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Mix pastry ingredients together, place dough in the fridge until firm then roll out or press into 22cm pie plate. Blind bake in the oven for 10 minutes while the butternut is cooking on the stove top.

Step 2

Place cubed butternut in a little water and cook with the lid on till the butternut is soft. Drain and place onto a baking tray.

Step 3

Remove the pastry from the oven and increase the oven temp to 220 C. Season butternut with salt and pepper, a drizzle of olive oil and a sprinkling of cumin and place in hot oven on the top rack for 15 to 20 minutes.

Step 4

Fy onion in avocado oil until soft then add fresh shopped garlic, cumin and dried coriander until soft. When ready spoon the onion mixture over the base of the pastry crust

Step 5

Place the roasted butternut and sun-dried tomatoes on top of the onion mixture in the pie crust then crumble over the feta and fresh coriander

Step 6

beat the eggs and milk together briefly then pour into the pastry crust.

Step 7

Bake on top of a baking sheet at 180 °C for 20 - 25 minutes

Step 8

Serve with fresh salad with spinach.