Self-crusting Potato and Vegetable Quiche
Got some leftover cooked vegetables? Repurpose them into this easy no-pastry quiche.
Dame Alison HolstChef
prepare
cook
4-6 servings
Easy
Self-crusting potato and vegetable quiche.Taylor Walling
Self-crusting quiches are made without pastry crusts but form their own fairly firm outer layers as they cook. For best results you need to remember these points:
- Use a metal pie plate or flan tin with a solid (not push-out) base.
- Use a non-stick finish.
- Lightly oil or butter the dish before use, regardless of the finish.
- Take care not to over-mix the egg mixture when you add the flour or it may not form two layers as it cooks.
- Bake at a high temperature so the crust browns well.
- Leave to stand for five minutes after removing from the oven, before turning out.
Ingredients
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 1 Tbsp butter
- ¾ tsp salt
- 1 cup milk
- ½ cup self-raising flour
- 2 cooked potatoes
- 1 cup drained cooked asparagus or spinach, or mushrooms or broccoli
- 1 cup grated tasty cheese
Instructions
- 1.
Cook the chopped onion and garlic in butter until tender. Cool. Stir in the eggs, salt and milk, and beat with fork until mixed.
- 2.
Pour this mixture into a large bowl containing the flour, and stir with a fork until just combined. Add the potatoes cut in 1cm cubes, the chopped, well-drained vegetables and cheese.
- 3.
Pour into a prepared 20-23cm pan. Garnish with sliced tomato or thinly sliced red and green peppers. Bake at 220°C for 20-30 minutes, until lightly browned and set in the centre.
