crustless quiche
Posted on | August 6, 2007 | No Comments
it’s been a little warmer around here and we’ve been craving salads and vegetarian food. lighter food.
i whipped this up for supper:
crustless vegetable quiche
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8 eggs (free range if you possibly can)
1/2 cup plain white flour
1 tsp baking powder
2 handfuls of grated cheddar
1 cup plain yoghurt
1 cup of sour cream (or two cups of one or the other)
a handful of mushrooms, sliced and sauteed
a couple of scallions, white and green, sauteed with the mushrooms
a couple of handfuls of spinach, sauteed with the mushrooms
a cupful or so of cooked potato or kumara chunks
a big handful of roughly chopped parsley
a tomato, sliced
some sundried tomatoes, diced
spome black olives, pitted
salt/pepper/herbs to taste
pre-heat oven to 165C or 325F.
blend eggs, flour, yoghurt/sour cream and baking powder altogether Or whisk until smooth.
add cooked vegies and parsley, sundried tomatoes, cheese, olives.
check for salt and pepper….sea salt and freshly ground black pepper, please.
throw in some dried or fresh herbs if you like.
pour mixture into a pan….i used a snazzy red silicon cake pan.
lay tomato slices tenderly on top of mixture.
bake for 35-40 minutes.
remove from oven and let it sit for ten minutes before you attempt to unmould or cut it.
we had this earlier with a simple garlicky carrot salad.
there is plenty of quiche to enjoy cold tomorrow for lunch. if it doesn’t get attacked at breakfast time.
garlicky carrot salad
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2 carrots, grated
1/2 red capsicum, julienned
lots and lots of chopped parsley (can you tell that our parsley crop is magnificent?)….a couple of handfuls. really, we are eating parsley like it’s a vegetable around here at present.
2 cloves fresh garlic, minced (don’t even bother with that rubbish in jars. or the dried stuff. i don’t know what that crap is, but it isn’t garlic).
1 ripe tomato, diced
a handful of raw almonds, roughly chopped
mix all that together in a bowl.
now splash on:
some apple cider vinegar
some macadamia oil. or avocado oil. or a mix. cold pressed.
a good pinch of sea salt.
you know what to do with the pepper grinder.
add a tiny bit of sugar if your carrots aren’t particularly sweet.
this is crunchy and brisk and goes beautifully with the soft quiche.
i’d take photos, but once again…..we didn’t pause for a photo shoot.
we were hungry and all that garlic smelt so good.
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