Butternut and Red Pepper Quiche

Prep Time 45 mins - Cook Time 35 mins - Total Time 1 hr 20 mins

Servings: 4

Ingredients

FOR THE BASE:

• 3 med potatoes
• Olive oil
• Salt & Pepper

FOR THE QUICHE:

• 1 large red pepper
• 3 tbsp apple cider vinegar
• 1 tbsp white vinegar
• 1 cup water
• 1 large butternut squash
• 1 onion
• 3 cloves garlic
• 1 tsp Mixed herbs
• Salt & Pepper
• 40 g Feta cheese chopped up small you can add more cheese if you like
• 5 eggs lightly beaten

Method

TO MAKE THE BASE: Wash and dry potatoes, slice with skins on into 2mm thick slices. Grease a large baking dish with Olive oil then place potato slices around the sides and to cover the base of the dish, brush with a little Olive oil, sprinkle with salt and pepper and bake at 180°C for about 15 mins until soft.

TO MAKE THE QUICHE: Chop up the pepper into 2cm squares. Place in a bowl with the vinegars and water, a little salt and pepper and set aside. Peel and cut up the butternut into square chunks and place in a saucepan with a steamer and steam, or if you don’t have a steamer boil until soft - takes about 15mins. Chop up onion and garlic and fry in a little olive oil until garlic is fragrant and onion is glassy. Drain peppers and place onions & garlic, butternut, feta, eggs, herbs and salt & pepper in the bowl with the peppers and gently mix together with a metal spoon. Pour into the baking dish on top of the baked potato slices and bake at 180°C for about 35 mins or until the quiche is cooked through. Check with a metal tester stick and when it comes out clean the quiche is done.

Recipe Notes

This quiche could be enough for 5 - 6 depending on what you serve with it. If you serve it on its own then it will serve 4.