Self Crusting Quiche 20-2-13

In our house everyone loves a self crusting quiche . I find it a great way to use different vegetables I have on hand . A nice vegetarian option. It feels good to have nights off meat.

With the No2 son out, I had the option of using dairy as well. I often make this with no cheese but tonight I used cheese. I also have .. ... Wait for it some zucchini so I used zucchini with the onion and garlic. Homegrown tomatoes and peppers and mushrooms .



For 4-6 serves

1 large onion
2 cloves garlic
1 Tbspn butter
3 eggs
3/4 tspn salt
1 cup milk
1/2 cup GF self raising flour
2 cooked potatoes
1 cup drained cooked asparagus or spinach or broccoli or mushrooms
1 cup grated cheese


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 into a large bowl containing the flour,and stir with the fork until combined. Add the potatoes cit into 1 cm cubes, the chopped well drained vegetables and cheese.

Pour into a prepared 20-23cm pan. Garnish with sliced tomatoes or thin sliced peppers. Bake at 220 C for 20 - 30 minutes until lightly browned and cooked in centre.