Ingredients
Directions
- Step 1:
Preheat oven to 180C. Toss butternut in half of the olive oil, season and roast for 25 minutes or until soft and slightly charred around the edges.
- Step 2:
In a medium frying pan, place the oil, butter, mustard powder, leeks and onions. Cook on a medium heat for 5 minutes, cover and cook for another 8 to 10 minutes until soft and translucent.
- Step 3:
Place butternut and leeks in the base of a 26cm quiche tin and distribute evenly.
- Step 4:
In a medium bowl, mix milk, eggs, flour and baking powder and mix well.
- Step 5:
Pour milk mixture over Butternut and Leeks and tap tin to even out the liquid.
- Step 6:
Cover the quiche with cheese and bake for 30 to 40 minutes until golden brown and set in the middle.
- Step 7:
Serve warm from the oven with crusty bread and a salad or chilled. Keeps for up to three days in the fridge.
