This recipe is very versatile. Patricia was Natalie’s fairy godmother and this is very much like her: useful, and helps you be very organised. Great for pot-lucks or picnics because unlike a wobbly creamy quiche, it travels well. This recipe has now popped up in many places under labels like ‘Self-crusting Quiche’
Ingredients
Mixture 1.
About one cup of grated or finely chopped zucchini or carrot, or a mixture of those or indeed any other suitable vegetables.
One cup grated cheese
One onion – grated or finely chopped
2 tablespoons chopped bacon, ham or salami
Salt and pepper to taste.
Mixture 2
Half cup oil
Five eggs
Mixture 3
One cup flour
1 teaspoon baking powder
Method.
Mixture 1.
About one cup of grated or finely chopped zucchini or carrot, or a mixture of those or indeed any other suitable vegetables.
One cup grated cheese
One onion – grated or finely chopped
2 tablespoons chopped bacon, ham or salami
Salt and pepper to taste.
Mixture 2
Half cup oil
Five eggs
Mixture 3
One cup flour
1 teaspoon baking powder
Method.
- Mix vegetables, cheese, onion and meat together.
- Beat 5 eggs into 1/2 cup oil.
- Add to the above mixture.(This can sog in the fridge for a day or two if required.)
- Add The flour mixture to above just before putting into a greased quiche dish then into the oven 180ºC for 25 - 40 minutes. Let sit 5 minutes before serving.
Serve warm or cold. Nice with a relish or chutney, tomatoes and green salad.
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