The kids are not young, but we still call this “Eggy Pie”. I found the original recipe in one of those baby recipe books and over the years have made many variations. I have always loved quiches, but just don’t have the patients for the pastry. This way I get the lovely filling without the fuss.
Ingredients:
3-5 eggs – depends how big you would like to make it and how many eggs you have
1 cup milk
½ cup self raising flour
1 cup tasty grated cheese
Filling:
This is completely optional and will really depend what you have in your fridge, it is great as an emergency quick dinner, when you have nothing else prepared, or a way to use up leftovers.
1 cup cooked vegetables ie; broccoli, potato, spinach, sweet potato, spinach, cauliflower,
NB: dice your potato and sweet potato
½ – 1 cup of cooked ham, salami, or cooked sausage – whatever you have on hand
½ onion chopped and cooked in a pan (completely optional)
Method:
Mix all 4 of the above ingredients into a bowl and mix enough until combined and the flour has minimal lumps.
With your filling spread it out over an oiled baking dish. I generally layer my filling with the potato and onion first followed by greens and then meat.
Lastly pour your egg mixture over evenly.
Bake 180’ C (20-30minutes) until the centre has set.
Serving:
You can serve in a large slice with salad or cut into pieces as an afternoon snack
I have always loved quiches, but just don’t have the patients for the pastry. This way I get the lovely filling without the fuss.