Here’s Yvette’s take on a hearty, versatile egg-based dish that originates from the Mallee District in north-western Victoria. It can easily be made gluten-free.
It could also be considered an Australian version of a frittata, the Italian crustless quiche to which a variety of leftover meats and vegetables were added.
This great little recipe is beloved in many Aussie homes, especially in rural and farming communities, because of its flexibility, affordability, and the fact that it makes use of whatever’s on hand. It can be frozen and reheated in the microwave for those unexpected guests.
INGREDIENTS:
To make a conventional sized quiche: (for a larger quiche to fit a rectangular dish)
4 eggs (6)
1 ½ cups milk (or soy milk)
3/4 cup of SR flour (or gluten free flour)
170g grated cheese
1 finely chopped brown onion or several spring onions
170g chopped ham or bacon
1tbsp chopped parsley
Salt & pepper to taste
Optional: tomato finely sliced or asparagus pieces
(The recipe makes its own crust. Sometimes I vary the ingredients by adding leeks, spinach, salmon etc and sauté some ingredients prior to mixing them through the mixture)
METHOD:
Preheat oven to 180 degrees
In a mixer or by hand mix eggs until evenly blended
Add half cup of the milk and mix until blended well
Add flour gradually and mix with remainder of milk until smooth (if there are small lumps don’t worry)
Mix through other ingredients gently
Pour into a quiche dish and top with tomato if using.
Bake at 180 degrees until firm to a skewer being inserted. (about 30 minutes)
I like to cool it in the oven with oven off for a few minutes to stop it dropping too much.
Use different moulds:
Pour 4 egg mixture into different sized moulds for mini quiches and cook for time given
12-hole cupcake tins 22 minutes to make 15
12-hole shallow tins make 30 and takes 13 minutes to bake. These are great for hors d’oeuvres.
Enjoy!
Yvette
