Self-Crusting Mushroom and Spinach Quiche |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Alison Holst's 'Meals Without Meat'. No cream, easy meal. Ingredients:
1 large onion, chopped |
2 garlic cloves, chopped or crushed |
1 tablespoon butter |
3 eggs |
3/4 teaspoon salt |
1 cup milk |
1/2 cup self-raising flour |
2 potatoes |
1/2 cup mushroom, cooked and well-drained |
1/2 cup spinach, cooked and well-drained |
1/2 cup parmesan cheese, grated (or substitute romano, or 1 cup grated tasty cheddar) |
Directions:
1. Cook the chopped onion and garlic in butter until tender. Cool.
2. Stir in the eggs, salt and milk, and beat with fork until mixed.
3. Pour this into a large bowl containing the flower, and stir with the fork until combined.
4. Add the potatoes (cut in 1 cm cubes), the mushroom and spinach and the cheese.
5. Pour into a prepared 20-23cm oven proof dish.
6. Bake at 220 degrees C for 20-30 mins until lightly browned and set in the centre.
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