Vegetarian recipe for cheesy Butternut Quiche with a pecan nut topping.
1/2 cup (125 ml) soft fresh breadcrumbs
1 onion, finely chopped
Ina Paarman’s Green Onion Seasoning
1 T (15 ml) canola oil
1 T (15 ml) butter
1 1/2 (375 ml) cups butternut blocks 2cm x 2cm
1 T (15 ml) brown sugar
1/2 t (2,5 ml) nutmeg
1/2 t (2,5 ml) cumin
1 cup (250 ml) full cream milk
2 T (30 ml) Ina Paarman’s White Sauce Powder
1/2 cup (125 ml) grated mozzarella cheese
1/4 cup (60 ml) roughly chopped pecan nuts
Butter one 24-26 cm flan dish or 6 smaller flan dishes (+- 10 cm in diameter) really well with soft butter and shake 1/2 cup of fresh breadcrumbs in the dishes, so some of the crumbs adhere to the bottom and sides. Place dish or dishes in the freezer to set, while making the filling.
Preheat the oven to 170C. Season the onion with Green Onion Seasoning. Sauté the onion in the oil/butter mixture until soft. Add the butternut and brown sugar. Stir-fry for 2 minutes. Add 2 T of water, cover the pan with a lid and slowly cook the butternut for +- 5 minutes until just tender. Season with Green Onion Seasoning, nutmeg and cumin.
Beat the eggs with the milk and White Sauce Powder.Spoon the butternut mixture into the prepared pie dish. Sprinkle the cheese over. Pour the egg mixture over. Sprinkle the nuts over.
Bake the quiche on the middle shelf for 25 – 30 minutes for small dishes and 35 minutes for one large flan until golden, set and puffy. Switch off the oven and leave it in the warm oven with the door slightly open for a final 5 minutes.