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Mother of two, living life in small-town South Africa

How to make a South African ‘quiche’

It was Hikaru and Suretha’s birthday party last weekend and they asked me to bring a quiche. Quiche? Erk. Never made a quiche. So I was a bit nervous (and it’s always a little intimidating cooking for those girls, who are both superb, experienced cooks). So I pulled out a recipe that I’d torn out of Home magazine a while back for butternut cheesecake. (Disclosure: I am an obsessive collector of magazine recipes.) Boy oh boy. It was dead easy and delicious. And a big hit with the vegetarians at the birthday party. (Even my children ate it.) I can’t seem to find the recipe online, so I’ll just sketch it for you here:

BUTTERNUT CHEESECAKE

To do first: Preheat oven to 180 deg C.
Butter a medium-sized, deep springform pan.
For the crust: Crush half a packet of ProVita (or digestive biscuits) and mix in some melted butter. Press into the base of the springform pan. I used the back of a spoon to do this. Put in the fridge.
For the filling: Chop up some butternut (or open a packet) and two onions and a clove or two of garlic. About half a large roasting pan’s worth should do it. Add some fresh sage leaves and drizzle over olive oil. Roast at 180 for about 30 minutes or until soft. Once cooked, set aside to cool.
In a large bowl, mix 1 tub of creme fraiche and 1 tub of cream cheese. In a separate bowl, beat four eggs. Add to cream mixture and mix well.
Put it all together: Now put a layer of cooled butternut mixture into the pan. Then top with about 1 round of crumbled feta cheese and add egg/cream mixture.
Place in centre of oven and cook for about an hour, or until quite golden and set.
To serve: Garnish with some fresh sage leaves and allow to cool a little before slicing. It is also good at room temperature. I wish I’d taken a photo.

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