BACON BUTTERNUT QUICHE

BACON BUTTERNUT QUICHE
260 g short-crust pastry
50 g margarine
3 sprigs parsley (chopped)
Pinch salt and pepper
1 T sugar
3 eggs (beaten)
250 ml cream
3 cups butternut (cubed)
250 g lean back bacon (chopped)
½ cup grated cheese
1.5 t 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 degrees C for 45 minutes.
Recipe: Joyce Woodley
Photo:  Benhet Nieuwenhuis