Here’s another simple, family-friendly meal, and another great way to get some vegies into your family’s diet in a tasty way. This is a pastry/base-free quiche, and only uses 3 eggs, so I think it’s a healthy option too. Plus, quiche is such a flexible meal – start with the base recipe and throw in whatever you have on hand (which is exactly why I cooked it on Friday night). I can’t credit the original recipe as it’s a clipping from a magazine in my recipe scrapbook, and I’ve never actually used the recommended fillings!).
1 1/2 cups milk
1/2 cup self-raising flour
1 cup grated cheese (eg tasty/cheddar/mozarella)
2 cups of filling ingredients
– For Friday night, I used 250g (9 oz) chopped bacon, 1 medium onion, 270g (10 oz) can corn kernels and about a cup of chopped broccoli and cauliflower.
– You could also use creamed corn, capsicum, sausages, ham, tomato (tinned, fresh, sun-dried), chicken, peas, beans, leeks, cooked carrot, potato, tinned tuna – really, almost any vegetable and/or protein
1. Preheat oven to 200°C (390°F). Grease a 24cm round oven-proof quiche dish (you could also use any casserole/oven-proof dish of about the same area). I sprayed mine with Canola oil spray, but you could use butter/olive oil/vegetable oil/margarine etc.
2. Cook any protein ingredients and/or vegetables, if necessary. I cooked the onion and bacon in a frypan over medium heat for about 5 minutes. I didn’t cook the vegetables as I prefer the ones I was using on the crunchy-side. Steam or boil or cook per your normal method (and it’s a great way to use up leftovers!).
3. Whisk eggs, milk and flour in a large bowl until well combined. Stir in your filling ingredients, and season with salt and pepper. Pour the mixture into the prepared dish.
4. Bake for 45 to 50 minutes, or until set/firm in the centre. (Note: you can see in the picture that I sat my dish on an oven tray – the mixture fills my dish to the top, and I usually spill it when I put it in the oven!) Allow to stand for 10 minutes before serving (unless you want it to disintegrate!).
Have you ever cooked quiche? What fillings do you use (I’m always after inspiration!)?