Self-crusting Potato and Vegetable Quiche
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 5 minutes after removing from the oven, before turning out.
- 1 large onion, chopped
- 2 garlic cloves
- 1 Tbsp butter
- 3 eggs
- 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
Cook the chopped onion and garlic in butter until tender. Cool. Stir in the eggs, salt and milk, and beat with fork until mixed.
Pour this mixture into a large bowl containing the flour, and stir with a fork until just combined. Add the potatoes cut in 1 cm cubes, the chopped, well-drained vegetables and cheese.
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.