I call this Week End Quiche because it is incredibly versatile - perfect for using up whatever vege you have left at the end of the week before your next Little Farms order arrives. This quiche is also self-crusting, which means it's super easy to make - no pastry required!
You will need:
4 eggs
1 1/2 cups of milk
1/2 cup self raising flour
1 cup grated cheese
1 large onion, diced (or substitute leek, fennel, spring onions depending what is in season)
1-2 cloves garlic, minced (or substitute 1/4 to 1/2 teaspoon Ceres garlic powder)
1 cup chopped vege (I often use a combination of whatever I have in the fridge), such as broccoli, cauliflower, tomatoes, zucchini, peas, beans, corn or precooked root vege such potatoes, pumpkin, carrots, turnips, beetroot, swede (great way to use leftover roast vege)
1 cup chopped leafy greens, such as silverbeet, kale, spinach, watercress, radicchio, mizuna, beet greens
1 small handful finely chopped fresh herbs, such as parsley, coriander, basil, sage (or substitute 1-2 teaspoons dried herbs)
Freshly ground sea salt & pepper
What to do
Preheat your oven to 190°C.
Beat the eggs in a large bowl, then add the milk, grated cheese, chopped vege and herbs, salt & pepper and mix well. Lastly add the flour and mix gently, until just combined.
Pour into a well greased quiche dish and top with a bit more grated cheese if you like, then put into the oven for 45minutes.
Serve hot (wait 10-15 mins for it to cool before slicing) for lunch with a side salad, or dinner with the sides of your choice, or pack it cold into lunchboxes for school or work. This quiche keeps well in the fridge for up to a week, and can also be frozen in an airtight container.