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Self-Crusting Quiche

9 Aug

A very quick and easy meal that allows you to empty the fridge of all vegetables that need using up.  Self-crusting means that you do not have to bother about pastry you just throw everything into the pot.  That is my kind of cooking!  The Quiche in the picture was our dinner last night; I got a bit carried away with emptying the fridge.  It looks a lot nicer if you put fewer bits in it, but it was very tasty.  Perhaps start with spinach and feta?  Or hey, go the whole hog and do a veggie surprise quiche like mine containing: carrot, potato, kumara (sweet potato) spinach, corn, red pepper and a small cube of feta.


  • 6 eggs
  • ½ cup flour
  • 2tsp Baking powder
  • ½ cup milk
  • 1 chopped onion
  • ¼ cup butter (melted)
  • approx 2 cups vegetables
  • Grated cheese (for topping)

Oven: Preheat to 180.C


Beat eggs a little then mix in other ingredients.  Add cooked vegetables like potato, pumpkin etc  Top with grated cheese and bake for 40 mins or until brown on top.


Here are some other ingredients that I have used in this quiche before. Cooked vegetables: Potato, Kumara (sweet potato), pumpkin, carrot.  Raw vegetables: peas, fresh sweetcorn, capsicum, thin asparagus, spinach.  Cheese: feta.  Meat: bacon, ham and Salami.

Adapted from: My Cook Book.  I got this recipe from my friend Kate when I was in school. (many years ago)