Monday, 23 June 2014

Impossible Quiche

I love a wet and cold winter's afternoon when the supplies of firewood are stacked up outside the kitchen door and there's a hankering to cook something warm and nourishing in the wood oven.
This Impossible Quiche came to mind. It will be our dinner tonight with a rocket salad and tomato pie. (yes the last... really...... the last of the season's tomatoes.)
Leftovers for our lunches tomorrow.

Impossible Quiche (4 large servings)

1 chopped onion
2 rashers of bacon, chopped (for the vego's leave this out)
1 generous cup of whatever you like. (I had some roast pumpkin and potatoes left over from yesterday)

some herbs from the garden (parsley roughly chopped, oregano, chives)
some sliced tomato for the top if you have some, but not essential

4 eggs
1 Tablespoon melted butter
1 to 2 cups milk (or half milk, half cream. If you use cream you can leave out the butter)
1/2 cup self raising flour (or plain flour with 1 tspn baking powder)
1 cup grated cheese
salt & pepper

Grease a shallow ovenware dish. (I threw out all of my aluminium quiche tins & use only ceramic)
Arrange sauted onion and bacon with all the other veges in the dish.
Mix together all other ingredients (except tomato) and pour over.
Top with tomato slices and some extra grated cheese.
Cook in a moderate oven (180 C) for approximately 30 minutes.

The quiche is light and fluffy with a slightly visible crust. I can't say it's really like a quiche with a pastry crust, but as it's so quick and easy to make it's a winner in this house. A good way to use up leftovers; cold chicken, veges etc and another way to use that tub of cream that's been sitting in the fridge for just little bit too long.

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