Oops! I forgot to get the meat for dinner out of the freezer to defrost, so all i had was bacon and eggs. I found this recipe in the "The Complete Cook" by The Australian Women's Weekly. This recipe serves 4 generously, and could easily serve 6 with a nice side salad and some soft bread. My kids loved it, which is good because they'll be having it cold in their lunchboxes again tomorrow. It would be good any time of day hot or cold. I am defiantly making this again. The salad shown is just a handful of washed mixed salad greens and 1 Roma tomato diced, dressed with a squeeze of lemon juice. The Make Time for the quiche is about 1hour (15min preparation +45min in the oven). However if you have a cheep crappy oven like i do, it just might take a bit longer so give yourself plenty of time to play with before dinner.
I
1/3 cup (50g) plain flour
1&1/2 cups (375ml) milk
3 eggs
3 slices of ham (60g), chopped coarsely (I used bacon)
3 green onions, chopped finely (I used 1&1/2 brown onions)
1 cup (125g) coarsely grated cheddar cheese
1 medium zucchini (120g), grated coarsely
2 tablespoons finely chopped fresh flat-leaf parsley (I used regular parsley)
(I also added 1 generous pinch of black pepper)
M
1. Preheat oven to 160'c/140'c fan-forced. Oil 20cm round quiche dish.
(I used baking paper and a cake tin)
2. Whisk flour and milk in medium bowl until smooth; whisk in eggs. Stir in remaining ingredients; pour mixture into dish.
3. Bake quiche, uncovered, about 45 minutes or until filling is set.
4. Sprinkle with extra chopped parsley and serve with salad and bread, if you like.
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