These delicious snacks keep well in an airtight container for the next day.
You can also use puff pasty in place of phyllo. Although it’s not as crispy, it’s certainly scrumptious.
If you are not a blue cheese fan, use feta or Cheddar instead.
Butternut and Cheese Quiche
Phyllo pastry
1 small butternut peeled and chopped
2 tbs honey
½ tsp salt
100g blue cheese (or substitute with feta)
6 large eggs
½ cup cream
1 cup Cheddar, grated
3 tbs melted butter
Method
Remove phyllo pastry from the freezer two hours before using it.
Heat oven to 180ºC.
Boil the butternut for about 10 minutes, or until soft.
Drain off excess water and add honey and salt.
Stir in pieces of blue cheese.
Allow to cool for a few minutes.
Beat eggs and add the cream.
Add the egg mixture and cheddar to the butternut.
Cut phyllo pastry into 10cm squares.
Place the squares into a non-stick cupcake pan, brushing with a generous layer of butter.
Use at least four layers of pastry.
Place the butternut-egg mixture into the pastry cups and bake for 15 minutes, or until golden brown and the filling is cooked.
Serve for breakfast, lunch or dinner with a salad. Ideal for lunch tins.