Preheat oven to 180°C/350°F/Gas 4. Lightly grease a large deep quiche dish or a casserole dish.
Melt the margarine in a large saucepan, add the courgette, potato, onion, pepper and mushrooms and gently fry for about 5 minutes or until potatoes are tender. Remove from heat.
Beat the eggs, milk, flour, baking powder, salt and pepper together in a large bowl. Add the cheese and stir well. Finally add the mixture from the saucepan and the parsley and combine well.
Transfer to the prepared dish and arrange tomato slices on top. Bake for about 35 minutes or until risen and a golden brown colour.
Remove from oven and allow to "set" for 5 minutes, then slice and serve warm with a salad.
Behind Every Bake
Summer Vegetable Crustless Quiche
CATEGORY: All Recipes
COOK TIME: 35 mins
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What you need:
50g / 2oz Odlums Cream Plain Flour
50g / 2oz Margarine
1 sliced Courgette
225g / 8oz diced Potato
1 medium Onion, finely chopped
1 small Green Pepper, chopped
125g / 4oz Mushrooms sliced
2 tablespoons chopped Fresh Parsley
3 large Eggs
150ml / 1/4 pint Milk
1 teaspoon Baking Powder
Salt & Pepper
200g packet Grated Cheddar & Mozzarella
2 Tomatoes, thinly sliced
How to:
Preheat oven to 180°C/350°F/Gas 4. Lightly grease a large deep quiche dish or a casserole dish.
Melt the margarine in a large saucepan, add the courgette, potato, onion, pepper and mushrooms and gently fry for about 5 minutes or until potatoes are tender. Remove from heat.
Beat the eggs, milk, flour, baking powder, salt and pepper together in a large bowl. Add the cheese and stir well. Finally add the mixture from the saucepan and the parsley and combine well.
Transfer to the prepared dish and arrange tomato slices on top. Bake for about 35 minutes or until risen and a golden brown colour.
Remove from oven and allow to "set" for 5 minutes, then slice and serve warm with a salad.
