22
Method:
1 Cut a square from non-stick baking paper of size 30cm x 30cm
a
nd carefully line the cake tin supplied forming it into the shape of
the tin with your hands. Do not cut the paper as the one piece is
important so that the quiche does not leak. Trim slightly if required
and then tuck the edges of the paper over the rim so that they are
under the handle rather than protruding above the tin.
2 Cut the butternut squash into 1cm cubes and then thinly slice the
onion, separating the slices. Place into a mixing bowl with the
crushed garlic.
3 Add 1½ tbsp olive oil and mix well until the vegetables are coated.
4 Preheat the Health Fryer.
5 Place the vegetable mixture into the frying basket and cook at
200°C for about 15 minutes and then turn the vegetables with a
wooden spoon and cook for another 4-5 minutes until softened.
6 Place the vegetables into the bottom of the prepared tin.
7 Place the spinach into the frying basket and pour over ½ tbsp oil.
Use the wooden spoon to coat the spinach and then cook at
200°C for a couple of minutes until the spinach is just beginning to
wilt.
8 Spread the spinach in a layer over the vegetables in the tin.
9 Crumble the Feta cheese over the spinach.
10 Lightly beat the eggs and milk together with a fork and season
with salt and pepper. Pour this over the Feta cheese.
11 Place the tin into the frying basket and bake at 200°C for 20 – 25
minutes until the quiche is browned and set.
12 Leave the quiche in the tin for 5 minutes and then holding the
paper remove it from the tin. Place the quiche in its paper case
onto a plate and cut into quarters. If necessary carefully ease the
paper away from the quiche with the aid of a silicone spatula or
round bladed knife.
13 Serve warm or cold with a mixed salad and new potatoes if
desired.
Ingredients:
• 200g (peeled and de-seeded
w
eight) butternut squash
• 100g red onion
• 2 small garlic cloves, crushed
• 50g baby spinach leaves
• 2 tbsp olive oil
• 100g Feta cheese
• 4 medium eggs
• 3 tbsp milk
• 100g Feta cheese
• Salt and pepper
No-crust Butternut Squash and Red Onion Quiche
Serves: 4
Cooking time: 50 minutes
P
reparation time: 10 minutes
Cake Tin - Main Courses
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