The title of this post definitely does not do this dish justice, rather it should be called "Roasted Butternut, Feta, Spinach, Caramelized Onion, Mushroom and Cherry Tomato Quiche" or "Butternut and whatever is in my fridge quiche" either one works.
Now seeing as I have been cooking with butternut all week I have a some left over- this often happens at the end of my week with odd bits of vegetables. So to avoid them going off I threw them all together into this delicious dish that I will be eating for lunch and dinner tomorrow. Yay for leftovers!
Tip: You can add any vegetables that you have just cook them before hand and leave them to cool before adding them to the quiche.
Time: 2 hours
Serves: 4 people
1 1/2 cups of butternut
5 button mushrooms
1/2 a packet of English spinach
1/2 a yellow onion
7 cherry tomatoes halved
2 gloves of garlic
1 round of feta
1/2 a cup of cheddar cheese
1 1/2 cups of milk
1 teaspoon of mustard powder
2 tablespoons of olive oil
salt and pepper
Preheat the oven to 180 degrees celsius.
Cut the butternut into 2-centimetre cubes, coat in olive oil and season generously with salt and pepper. Roast for 30 minutes.
While the butternut is roasting, place a pan on a medium heat and add oil. Finely slice the onion and fry until golden brown, adding a splash of water and a sprinkling of sugar will help the onion carmelise.
Remove the onion, and in the same pan fry the mushrooms until cooked, remove and fry the spinach until it has wilted. Let all the vegetables cool completely (super NB).
Once the butternut has been roasting for 20 minutes, add the cherry tomatoes and garlic (season with salt, pepper and olive oil before placing in the oven).
In a bowl, place the eggs, milk and mustard- whisk together to form a custard (I'm a poet and I didn't even know it- that was bad I'm sorry). Add grated cheese and mix well.
Fold all the vegetables (except for the tomatoes) and sliced roasted garlic into the custard and pour into a pie dish.
Gently add the tomatoes to the top, and place cubes of feta around the quiche.
Bake in the oven for 1 hour 30 minutes. You will know its ready when you can pierce the quiche with a skewer and non of the mixture sticks to it.