About 1 cup grated zuchinni, or carrot, or a mixture of both.
1 cup grated cheese
1 onion - grated or finely chopped
About 2 tbsp chopped bacon, ham or salami.
Salt and pepper to taste.
1/2 cup oil
1 cup flour
1 tsp BP
Kate: This recipe is very versatile. Patricia was Natalie’s fairy godmother and this is very much like her: useful, and helps you be very organised. Great for pot-lucks or picnics because unlike a wobbly creamy quiche, it travels well. This recipe has now popped up in many places under labels like ‘Self-crusting Quiche’
James: I have made this many, many times. When I make it for friends, they always ask for the recipe. I often sneakily rename this “Jimmy’s Easy Courgette Quiche”.
1. Mix vegetables, cheese, onion and meat together.
2. Beat 5 eggs into 1/2 cup oil.
3. Add to the above mixture. (This can sit in the fridge for a day if required.)
4. Add one cup flour and 1 tsp BP to above just before putting into a greased quiche dish then into the oven 180ºC for 25 - 40 minutes. Let sit 5 minutes before serving.
Serve warm or cold. Nice with a relish or chutney, tomatoes and green salad.