Lois' 'throw it together' Self-Crusting Quiche

INGREDIENTS
4 eggs
50g melted butter
1 ½ cups tasty cheese
1 small onion, finely diced
6 rashers rindless bacon, chopped
½ cup self-raising flour
1 ½ cups milk
¼ cup chopped parsley
salt and freshly ground black pepper
2 cups of your choice of – chopped mushrooms, cherry tomatoes, baby spinach, capsicum, zucchini, peas, corn, feta, cooked potato, cooked sweet potato or cooked pumpkin, broccoli etc
Substitute bacon for ham, salmon, tuna or vegetarian
Gluten Free: use ½ cup gluten free self-raising flour


METHOD
Pre heat oven to 180˚C or 160˚C fan-forced. Spray a medium to large lasagne dish with non-stick baking spray.
Mix all ingredients in a large bowl. Pour into prepared dish and bake for 40-45 minutes until set and golden brown. Can be eaten hot or cold, cut into thick slices.

I just love this recipe as you can make it in a hurry and throw in whatever vegetables you have on hand. It is great for using up those left over bits of vegetables and meats. Just use the base recipe and add and substitute to suit yourself.
This recipe was passed on to me from Lois Mc Aslan who was the office lady at Central Normal School in Palmerston North when I was teaching there 21 years ago. Lois only retired from that position in 2013 so she had been there for a long time. Lois was a great cook and she made this for lunch one day at her house. It was delicious. I haven’t made it for a while but while I stood at the fridge today and looked at all the leftovers and how I could use them up I was reminded about Lois’ Impossible quiche. 

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