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.
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
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)
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.
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.