BACON BUTTERNUT QUICHE
260 g short-crust pastry
50 g margarine
3 sprigs parsley, chopped
pinch salt and pepper
1 tablespoon sugar
3 eggs, beaten
250 ml cream
3 cups butternut, cubed
250 g lean back bacon, chopped
½ cup grated cheese
1 ½ teaspoon paprika (I prefer to use a mixture of spices)
Roll out the pastry and line a greased 25 x 20 cm dish.
Sauté bacon and butternut in margarine for 15 minutes.
Add salt, pepper and sugar and stir to combine well.
Add parsley and allow to cool.
Add eggs and cream and pour into pastry case.
Top with cheeses and paprika (I mix the spice into the mixture).
Bake at 180°C for 45 minutes.
(Dit is ‘n wonderlike resep – groot sukses by enige funksie)
Recipe: Joyce Woodley
