Self Crusting Quiche

Prep:   10mins          Cooking: 35-40mins           Total Time:     45-50mins               Serving: 12 medium slices

Ingredients

Self crusting mixture

4 eggs beaten

1/2 cup self raising flour

1 1/2 cups milk

1/4 cup chopped parsley (or 1 tblspn basil pesto, reduce milk to 1 & 1/3 cups)

Salt & freshly ground black pepper

Fillings

1 and 1/2 cups tasty grated cheese or parmesan cheese

1 small onion, chopped

2 cups of your choice of - chopped mushrooms, capsicums, cherry tomatoes, courgettes, corn, peas, beans, grated kumara etc

Method

  1. Pre heat oven to 180 degrees C.

  2. Use oil to lighter grease 12 Hole Muffin tin (I use roasted sesame or garlic infused oil for extra flavour)

  3. Mix all self crusting ingredients in a bowl, whisk until well combined.

  4. Place fillings into the muffin tins & pour self crusting mixture over top (fill tin to 2/3 fill).

  5. Top each quiche with cheese and bake for 35-40 minutes golden brown & set in the centre (use a knife to judge, should come out with no raw egg on it).

Tips

  • Use fillings that are in season, makes it cheaper & great way to add variety of different flavours for an all year round dish

  • If you want to make it for kids lunches or a party, use mini muffin tins.

  • Make in bulk and freeze for work lunches – great with a side of fresh salad

Recipes, Dinner, LunchMelissa TorreyVegetarian