Quick and Easy Recipe: Self-Crusting Quiche

This is a family-favourite that I inherited from my mother – it’s tasty and nutritious and good for hiding vegetables (which is a bonus if they’re not the most popular food group in your household!).  Hold the meat if you want a vegetarian version.

It’s great for using up things in the fridge that might be nearing their end date, and it’s easy as you just chop and mix everything in one bowl.  The self-crusting part comes from the milk and self-raising flour which means you don’t need to mess about with pastry.   It does take about 45+/- mins to cook though, so bear that in mind.  It can be prepared and cooked in advance then reheated, or enjoyed cold.

Recipe serves 4 (but simply add more 1-2 more eggs and more filling ingredients to serve 6)

Preheat oven to 180C (or 160CFan)

Ingredients

3 eggs

1 medium onion, chopped

1 cup grated cheddar cheese + extra for topping

1 tablespoon olive oil

½ cup of self-raising flour (or ½ cup plain flour + 1 teaspoon baking powder)

1 ½ cups milk

Salt and pepper

Filling as desired (whatever you have in the fridge) – approximately  2 cups worth of tomatoes/peppers/mushrooms/bacon/salmon/broccoli

Method

Break eggs into a large bowl and whisk till mixed. Add milk, oil and flour – stir until smooth.

Chop onion and filling ingredients into approx. 1cm size pieces – add to bowl, mix.

Add cheese and salt/pepper – mix.

Pour into a greased quiche or casserole dish – top with more grated cheddar or parmesan (optional) and bake for 40-50 minutes (a shallower dish will require less time than a deeper one and if you’ve extended the recipe it might need a few more minutes).  Ensure it’s properly cooked by checking that it’s piping hot and the egg is no longer runny.

Serve on it’s own or with a green salad and crusty bread.  Enjoy!

 

Gilly Cross
Gilly Cross

Gilly is a Kiwi in London, a mum of one, and a career-changer – from Forensic Scientist to Business Developer and Social Media Manager at Runneth London.

No Comments Yet

Leave a Reply

Your email address will not be published.