Name: No-crust quiche
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 large onion, finely chopped; 1/4 teaspoon salt; 25 gram butter; 3 eggs; 1 cup milk; 1/2 cup self-raising flour; 2 clove garlic, mashed with 1/2 tsp salt; 2 potatoes, steamed, peeled and cubed (or use 1 potato and 1 kumara); 1 cup grated tasty cheese; 2 cup greens and herbs, finely chopped; 2 1/2 tablespoon grated parmesan

Ingredients

1 large onion, finely chopped

1/4 teaspoon salt

25 gram butter

3 eggs

1 cup milk

1/2 cup self-raising flour

2 clove garlic, mashed with 1/2 tsp salt

2 potatoes, steamed, peeled and cubed (or use 1 potato and 1 kumara)

1 cup grated tasty cheese

2 cup greens and herbs, finely chopped

2 1/2 tablespoon grated parmesan

Method

1.Preheat the oven to 220°C and butter a 20cm shallow ovenproof serving dish.

2.Put the onion, salt and butter into a small, heavy-based frying pan, cover and set over a gentle heat. After 10 minutes, remove the lid and raise the heat a little. Stir regularly for another 10 minutes until the onion is soft and golden, but not browned. Set aside to cool.

3.In a large mixing bowl, beat together the eggs and milk with the flour and the crushed garlic. Once the flour is incorporated, add the onion, potatoes, tasty cheese and greens. Mix gently with a spatula until everything is well combined then spread out evenly in the prepared dish.

4.Sprinkle over the grated parmesan and bake for about 30 minutes. Serve warm or at room temperature.

Substitute chickpea flour (besan) and ½ tsp baking powder, if you want a gluten-free result. I used a mixture of spinach, silverbeet, sorrel, parsley, chives and tarragon. Leafy greens go in raw, but you’ll need to precook other green vegetables like broccoli or asparagus.
Note

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Ingredients

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