Eight Bells

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Sunday, April 23, 2006

Self Crusting Quiche

It's time to get back in to serious recipe territory tonight. This self crusting quiche is awesome and so simple. It serves 4 for dinner and maybe 6 for lunch.



Self Crusting Quiche
2 potatoes
1 courgette (zuccini)
1 small onion
1 capsicum (bell pepper)
2 tomatoes
6 mushrooms
4 sundried tomatoes (optional)
1 cups grated cheese
3/4 cup diced feta
1 tsp dried parsley
1 tsp dried thyme
salt & pepper
1 tin asparagus
3 eggs
1 cup milk
1/2 cup flour
1 tsp baking powder

Peel, dice and par boil potatoes to make approx 1 cup, put aside to cool.
Dice and slowly cook the onion, put aside to cool.
Cut capsicum into 4 pieces and chargrill skin side up until black, place in a sealed plastic bag and sweat. Peel the skins and slice.
Preheat oven to 200C/390F
Dice tomatoes and courgette
Slice mushrooms
Mix the vegetables in a large bowl and add cheese, herbs and salt & pepper. Add chopped sundried tomatoes if using and combine.
Drain asparagus.
In a greased pie dish put 1/2 the vegetable mixture and lay half the asparagus on top, continue by adding the rest of the vegetable mixture and arrange the rest of the asparagus spears on top.
In a new bowl mix eggs, milk, flour and baking powder.
Pour over the vegetable mix in the pie dish.
Place in the preheated oven ensuring you have a baking tray lined with foil on a rack below the dish as it may overflow depending on the depth of your cooking container.
Cook for 60 mins, checking regularly. If the quiche starts to brown cover with foil but do not seal. When the dish is ready there should be minimal visible wetness on the surface of the quiche. Stand for 10-15 mins and serve as is or with salad.
This dish is very versatile, other ingredients such as spinach and different cheeses can be added and it can be vegetarian or not with the addition of ham or cooked bacon. It is great reheated the next day or even frozen and served up much later.



6 Comments:

At 3:26 AM, Blogger ellie said...

Are you a chef? Since you have put the recipes on your blog would it be OK for me to......use them from time to time? I have already eaten but when I started looking at your blog, I got hungry again ;)

Oh and thanks for the comment on my angry letter. Venting is therapeutic apparently ;)

 
At 5:30 AM, Blogger Di said...

Yummmm.....great looking food here...and incentive to improve my cooking skills. I can't wait to try some of your recipes!!! I was getting bored in the kitchen...this will keep me inspired!! :))

 
At 7:48 AM, Blogger startrekker said...

I can get you an agent, really, I can. You may well be needing one soon because this is agentable stuff.

 
At 9:42 AM, Anonymous jules said...

Ellie please feel free to use anything you like on this blog that's what it's for. I don't want to give anyone the impression that the food is all my own work, most of the meals are prepared by my delicious wife (you can see her in the pink coat) with my assistance.

 
At 2:07 PM, Anonymous Kate said...

cooked this yesterday for some lunch guests from Auckland. Really, really yummy - softer than I was expecting, more like a fritata but absolutely gorgeous.

 
At 11:02 AM, Anonymous Anonymous said...

Greets to the webmaster of this wonderful site! Keep up the good work. Thanks.
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