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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:
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.
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