Butternut, caramelised onion and feta quiche - a mouthful

On Monday a friend and I were talking food, as only women can!! She confessed to paying an exorbitant amount of money for a butternut quiche, only to cut it and find it half raw. Uck. Runny quiches are SO not in...have they ever been? Anyway, I of course decided then and there to come home and make one, if only to prove they can be quite tasty and the butternut need not be sweet. It helped having extra pastry frozen from one of my previous country tarts, so that is what I used. Pre-bake the shell and fill it with the following recipe.
PS.Let the record reflect that lately Charl has been making noises to the effect of" Oh yum vegetables again!" (..said with slightly sarcastic tone..) His noises whilst eating the tart more accurately reflected one happy little piggy polishing off his dinner, so I guess the "vegetables again" were sort of OK!

                                                 Caramelised onion, butternut and feta tart
Makes one 17cm tart- enough for 4 or 2 with a slice to freeze for lunch emergencies

olive oil
salt and pepper
400g Butternut, cubed
2 onions
1T balsamic vinegar
1 clove garlic
1 wheel of feta cheese
2 eggs
150 ml cream or milk or sour cream
3 sprigs fresh thyme
1t whole grain mustard
1 pre-baked pastry shell

Roast butternut with salt, pepper and a little oil till soft, about 25 minutes at 180C. Slice onions and caramelize in a little oil by frying very slowly the entire time the butternut is roasting, stirring occasionally. Once the onions have softened and are browning nicely, add the vinegar and continue cooking. Crush the garlic and add to cooked butternut, strip the thyme leaves and add as well. Chop the feta cheese and add to butternut. Spread onions in base of pie shell, top with butternut mixture. Mix eggs and liquid of choice, season and add mustard and carefully pour over topping. Bake for at least 25 minutes at 180C, till puffed and slightly golden. Allow to STAND 5 minutes before slicing to finish cooking and settle slightly.

I hope you find it tasty as well.