Roast Butternut and Spinach Quiche with olives
thegardeningfoodie
thegardeningfoodie
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Ingredients

  • FOR THE FILLING
  • 60 ml oil
  • 1 small onion, finely chopped
  • 2 cloves garlic chopped
  • 5 sprigs of thyme, use just the leaves
  • 250 g butternut, roughly cubed
  • ½ red bell pepper or tomato chopped
  • 6 eggs
  • 230 g tub cottage cheese
  • 8-10 leaves of spinach, cooked and chopped
  • 10 olives, seeds removed and chopped
  • FOR THE PASTRY
  • 500 ml / 2 cups all purpose or cake flour
  • 5 ml / 1 teaspoon salt
  • 5 ml / 1 teaspoon baking powder
  • 55 g margarine or butter
  • 125 ml / ½ cup cheddar cheese ( optional)
  • 2 egg yolks
  • 90 ml iced water

Instructions

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