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.

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