Valentine’s maybe about romance and candlelit dinners, but mother of four, Grace Stevens says she knows it won’t be like that for most parents.


“Many of us long for the opportunity to go out with our spouses to enjoy a fancy restaurant this Valentine’s day, the reality is that many of us will not be able to leave our children. Picnics are a fabulous way to entertain the whole family and with these crustless mini quiches, you won’t even have to worry about picking up the crumbs,” says Grace.



1 small butternut, peeled and cubed

4 Leeks, cleaned and sliced thinly

1 onion, finely chopped

2 Cloves of garlic, finely chopped

20 ml butter

30 ml Olive oil

5 ml Mustard Powder

Salt and Pepper to season

500 ml Grated Cheese

2 Eggs

250 ml Milk

50 ml Flour

5 ml Baking Powder


How to

Preheat oven to 180C. Toss butternut in half of the olive oil, season and roast for until soft and slightly charred around the edges.

In a medium frying pan, place the oil, butter, mustard powder, leeks and onions.

Cook on a medium heat

cover and cook for another until soft and translucent.

Place butternut and leeks in the base of a 26cm quiche tin and distribute evenly.

In a medium bowl, mix milk, eggs, flour and baking powder and mix well.

Pour milk mixture over Butternut and Leeks and tap tin to even out the liquid.

Cover the quiche with cheese and bake for until golden brown and set in the middle.


Serve warm from the oven with crusty bread and a salad or chilled. Keeps for up to three days in the fridge.


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Recipe by Grace Stevens the owner and founder of Grace Stevens, formally Cupcakes by Design. I’m a Cape Townb ased cake decorator, instructor and author of two books