Quiche is such an easy and tasty solution on those nights when there has been no time to prepare ahead and shop for special ingredients. Most of the ingredients except perhaps the cream, are fairly standard items in most kitchens. I grow my own herbs, and generally have a few different types of vegetables on hand so preparation is very simple. I often also serve quiche for a nutritious and sustaining lunch and everyone always enjoys it.
This is a versatile recipe where the vegetables, herbs and cheese used are all optional according to what you have on hand, and the real bonus is that I don't need to make pastry, although I do love a nice, crisp pastry.
This is my version of the recipe my dear friend Noela gave me many years ago, and brings back many pleasant memories whenever I bake it.
- 4 free range eggs, beaten
- 1/2 cup Self Raising Flour
- 1 cup milk
- 1/2 cup fresh cream or low fat sour cream
- 3 tablespoons melted butter
- 1 1/2 cups grated tasty low fat cheese
- 2 cups finely chopped vegetables and ham (including any combination of capsicum, celery, zucchini, mushrooms, broccoli, fresh asparagus and thawed frozen peas) (ham is also optional)
- 2 tablespoons chopped herbs including flat leaf parsley and 2 teaspoons chopped thyme (Thyme is quite a strongly flavoured herb so not as much is needed in a recipe)
1. Combine beaten eggs, flour, milk, cream and butter. Whisk until all lumps have disappeared and it is a nice, even consistency.
2. Stir in cheese, herbs and vegetable filling. Add salt and pepper to taste.
3. Pour into a 24 cm lightly greased quiche or pie dish.
4. Garnish the surface with thinly sliced capsicum, or thinly sliced zucchini.
5. Bake at 180 deg. c for 40 mins. or until cooked and nicely browned.
Serve with a crisp tossed salad and vinaigrette.