At the moment we have silverbeet and eggs galore.
I have been giving eggs away and trading them for other things and also making the most of them while they are so plentiful.
So today I made a big (I made it in a roasting pan) self crusting quiche. It was filled with loads of silverbeet from the garden, some our new season asparagus, a few broccoli shoots and some other veggies I had on hand. I made it with 12 eggs so that used up a few (only another 3 dozen in the fridge).
I have been making this recipe for years so I do not usually measure anything. I know what the end mix should look like and I just use what I have on hand.
But I dug out the old recipe to share it here. You can really be flexible with this and just use what ever suits. This time I had some feta to use up and really wanted to use up a lot of eggs and silverbeet so I doubled the recipe overall. I have also used grated zucchini but if you do you should squeeze out some of the moisture after grating and halve the milk.
Self Crusting Vegetable Quiche
2 Onions Diced
2 Tbs Vegetable Oil
2 Cloves of Garlic
2 Cooked Potatoes, cubed and cooled
3 Rashers of Bacon, diced
500 gm Cooked Silverbeet, drained and chopped or 500gm of any other veg*
1/2 Cup of Milk
1/4 Cup Self Raising Flour
1 Cup Grated Tasty Cheese
1 tsp Salt
Grease a 20cm x 30cm baking dish and preheat oven to 210 degrees C.
Cook silverbeet, drain and set aside to cool completely.
Cube your potatoes into 2 cm cubes, cook, drain and cool.
Heat a large fry pan and add the oil and diced bacon. Cook until just a little browned and remove, leaving the oil behind in the pan, and place in a large mixing bowl.
Cook your onion until translucent and turn the pan off. Crush the garlic and add to the onion using the residual heat to cook the garlic taking care not to let it burn. Add the onion mix to the bacon in the mixing bowl.
Add silverbeet and potato to the mixing bowl along with grated cheese.
In a separate bowl beat eggs milk salt and pepper. Tip into bowl with vegetables along with flour and mix to combine.
Pour into baking dish and cook for 20 - 30 minutes or until set in the centre.
* I have tried a tin of creamed corn, zucchini, broccoli, mushrooms and asparagus and silverbeet is the only one I pre-cook.