Published by marlies

Look up the word idiot in the dictionary, you’ll probably find a photo of me next to it (probably dropping my phone or something). I had everything perfectly planned out for this blog post, I thought. I got really nice looking colorful ingredients, I had my kitchen clean and ready, everything was set up right as I needed it. One problem though, I forgot to charge my camera. I know, rookie blogger mistake. But it was Saturday evening and it was the only time I had to cook something for the blog (also, I needed dinner).

Luckily earlier that week I had downloaded this app called Foodie by Naver for completely vain reasons: I wanted the filters for good selfies. But this was the perfect excuse to test drive it for actual food photos. The filters are a bit more Instagrammy than I’d like for these blog posts, but I definitely see the appeal. The orange of the pumpkin really popped.

Would I use it again for future blog posts? Probably not, unless I’m being an idiot again. But I’ll definitely use it for cute food photos for Instagram. And selfies, of course.

Sidenote: I wanted to take more photos of the different stages of this quiche, but like the idiot I am, I sliced off my fingertip. Stay safe, kids, knives are no joke.

Quiche with roasted butternut, spinach and Camembert

Adapted from The Farmhouse Cookbook by Sarah Mayor

Time: 90 minutes – Serves 6

  • 1 ready-made puff pastry (or other pastry of choice)
  • 2 red onions sliced
  • 375g butternut squash cubed (about 2,5cm)
  • 300g of spinach roughly chopped
  • 225g Camembert, or similar cheese in small chunks
  • 3 large eggs
  • 3dl whipping cream
  • 2tbs olive oil
  • Salt & freshly ground black pepper


  1. Preheat oven to 200°C
  2. Put cubed butternut with onion into a large oven tray. Drizzle with olive oil and add salt and pepper to taste. Toss well to combine. Roast in oven for about 20 to 30 minutes, until butternut is soft.
  3. Heat a large skillet over medium high heat and add the spinach. Let it wilt for about 3 minutes. Remove from heat and transfer to a colander and gently squeeze out excess moisture.
  4. Line a large round tin with baking paper and press down the puff pastry to allow for filling. At this point it’s up to you if you want to pre-bake the pastry with some baking beans. I personally skip this step.
  5. Line the bottom of the pastry with the butternut, onion and spinach. Cover it with the Camembert chunks.
  6. In a bowl, whisk together the eggs and whipping cream with a bit of salt and pepper. Top the veggies and camembert with this mixture (allow for it to seep between the veggies to fill up the pastry).
  7. Bake for 30 to 35 minutes at 200°C.

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