“All the goodness of a good egg cannot make up for the badness of a bad one”~ Charles A. Dana
This is one of those meals that came about from trying to only cook with what you had in your fridge (due to a bad case of can’t be arsed leaving the house).
Turned out quite well, really. Both kids thought it was great, hubby went back for seconds and I got that sense of satisfaction when you use up random leftovers.
I use rice milk in this only because I usually make a separate little Quiche for Luci, who can’t eat dairy. You could just put in regular milk.
The green tomato chutney was a housewarming gift. It had whole tiny tomatoes. Quite chunky and tangy. You could easily put in anything that is a little bit salty and vinegary instead of this.
Lastly, I bake this in a spring-form tin because I can never get anything out of my silicon flan dish. It is a great dish in theory, but you need two sets of hands to get something out of it and that still often ends badly.
NOTE: Every time I make Quiche I forget two things: 1. Trying to cut up a hot Quiche will always end in messy crumble. 2. It is incredibly hard to eat freshly baked Quiche without burning your mouth.
What you need:
- 6 or 7 eggs
- 3/4-1 cup rice milk
- pinch of salt
- 1/2 onion
- 2 1/2 cups frozen veggies
- 1 large potato, diced
- 1/2 cup chutney
- 1 cup mozzarella
What to do:
- Put the eggs, milk, salt and onion in your blender. Whizz until it all mixed/chopped.
- Cover the base of a spring-form tin with the frozen veggies. Pour half the egg mixture over it.
- Add a layer of chutney and then the cheese.
- Finish with the potato and then pour over the remaining egg mixture.
- Bake in a moderate oven for about 40-50 min, just keep checking to see when it is firm.