Easy Quiche
A traditional New Zealand quiche recipe, which defeats science by formulating a pasty base during cooking, leaving the delicious cheesy egg mixture on the top. How does it do it, I really do not know but it is so easy to prepare and beats lining pastry cases etc, so if you are in a hurry to fix something for the family to eat, then follow this very simple recipe. Thank you NANA MARGARET for sharing this well know Kiwi treat.
Ingredients
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125g frozen sweet corn
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185g frozen mixed vegetables
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60g melted butter
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250g grated cheddar cheese + 60g for topping
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60g plain wholemeal flour- or standard plain white
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1 tsp baking powder
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1 small red onion- finely chopped
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300ml milk
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3 beaten eggs
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Pinch dried mustard
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Salt and pepper
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Garnish
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Asparagus spears
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Sour cream
Instructions
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01 Place all ingredients in a bowl. Mix well. Season well.
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02 Pour into a buttered baking dish. Top with the extra 60g grated cheese.
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03 Bake in the oven until firm to the touch and golden brown.
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04 Serve warm with lightly steamed asparagus.
Notes
Use a fluted or plain 24 cm buttered baking dish. Do note that the quiche will puff up beautifully during cooking but drop as it cools. A real fast suppertime treat – great hot or cold. Serve with asparagus or any vegetable or salad of your own choice. Can be re-heated in the microwave but not suitable for the freezer. For non-vegetarians, add 100g of turkey bacon or prawns to the cheesy, egg and vegetable mixture.
