8 SERVES/MAKES COOKING TIME:< 45 min COOKING STYLE:Stove

LANCEWOOD® BACON & BUTTERNUT CREAM CHEESE QUICHE

INGREDIENTS:Crust:125 ml maize meal60 ml cake flourA pinch of salt80 g LANCEWOOD® Cheddar, finely grated75 g butter, melted

Filling:30 ml canola or sunflower oil5 spring onions, chopped1 clove garlic, crushed200 g rindless back bacon, chopped250 g butternut, peeled and diced (1.5 cm x 1.5 cm cubes more or less)1 x 250 g LANCEWOOD® Full Fat Plain Cream Cheese , cubed1 x 250 ml LANCEWOOD® Sour Cream3 extra large eggsSalt and freshly ground black pepper to taste30 ml cake flour30 ml chopped chives

To finish:Extra chivesFresh rocket leaves

METHOD:

Crust: Preheat the oven to 180°C. Mix all the ingredients for the crust together and press onto the bottom and upthe sides of a 24 cm quiche pan. Place on a baking sheet for easy handling. Bake for 5 minutes and cool.

Filling: Heat the oil and fry the spring onions, garlic and bacon until golden. Set aside. Cook the butternut in saltedwater until just soft. Drain very well. Arrange the butternut, bacon mixture and cubed cream cheese in theprepared crust. Beat the sour cream, eggs and seasoning together. Sift the flour into the mixture whilebeating continuously. Pour into prepared crust. Sprinkle the chives over. Bake for 30 minutes or until set.

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To finish:Sprinkle with extra chives and rocket leaves.

HINTS & TIPS:Use chopped ham or shredded chicken instead of bacon.Take care to drain butternut cubes well to prevent it from making the quiche soggy.Instead of using a round quiche pan, use a long pan ± 13 cm x 36 cm.Add 10 ml mild or medium (depending on taste) curry powder when frying the spring onions and baconfor a spicy alternative.Sprinkle fresh coriander over when serving.

PRODUCTS USED:

Sour Cream

Cheddar

Full Fat Plain Cream Cheese

ENJOY!

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LANCEWOOD® BACON & BUTTERNUT CREAM CHEESE QUICHEINGREDIENTS:METHOD:PRODUCTS USED:Sour CreamCheddarFull Fat Plain Cream Cheese