This is one of those dishes that is so easy and such a part of my everyday life that it never even occurs to me to photograph and post it...
I call it "Kitchen Sink Quiche" but it could just as well be "Fridge Scraping Quiche"... Kitchen Sink just sounds... nicer ... to me, y'know? And Kitchen Sink or Fridge Scraping it's a great way to use up any left over bits and pieces you don't know what else to do with!
The recipe it technically "self-crusting" which means you don't need to worry about a pastry case and the batter is made with both wholemeal flour and bran flakes (although you can leave out the bran flakes or substitute for plain, all-purpose flour if that's more your jam...) so it's full of fibre!
I'll attach the recipe (almost) as I found it in the (old) Edmond's Junior Cookbook... but this is just the humble beginnings of what could be a great dish! The original is vegetarian, but the photographed one here had bacon in it as well...
Or; sub out the cheddar cheese and mushrooms and chuck in smoked chicken, brie and apricot for a rather more up-scale quiche!
The only things limiting you are your imagination and the contents of your fridge!
So what are you waiting for?! Dig in!!
(set the oven to 160 degrees C)
You'll need (to feed 4):
3/4 cup whole meal flour
1/2 cup bran flakes
40g butter, grated or chopped into squares
4 eggs, beaten
2 cups (500ml) milk
salt/pepper/paprika (to taste)
Flavours:
1 cup grated cheese
1 small onion, finely dices
1/4 cup sliced mushrooms (4-5, usually)
Rub together the flour, bran and butter until the butter is well incorporated and the mix looks crumbly.
Stir in the eggs, milk and seasonings. Mix until well combined.
Chuck in your chosen flavourings and mix well.
(I like to save some cheese back for sprinkling on the top...)
Pour into a greased quiche dish and bake for 35 minutes, or until golden.
Serve with chutney and a salad. Or on it's own, out of the baking dish. Depending on the relative proximity of parents.
 |
| Not the prettiest thing ever, but still pretty damn tasty! |
I call it "Kitchen Sink Quiche" but it could just as well be "Fridge Scraping Quiche"... Kitchen Sink just sounds... nicer ... to me, y'know? And Kitchen Sink or Fridge Scraping it's a great way to use up any left over bits and pieces you don't know what else to do with!
The recipe it technically "self-crusting" which means you don't need to worry about a pastry case and the batter is made with both wholemeal flour and bran flakes (although you can leave out the bran flakes or substitute for plain, all-purpose flour if that's more your jam...) so it's full of fibre!
I'll attach the recipe (almost) as I found it in the (old) Edmond's Junior Cookbook... but this is just the humble beginnings of what could be a great dish! The original is vegetarian, but the photographed one here had bacon in it as well...
Or; sub out the cheddar cheese and mushrooms and chuck in smoked chicken, brie and apricot for a rather more up-scale quiche!
The only things limiting you are your imagination and the contents of your fridge!
 |
| Younger Brother was hungry and couldn't wait for me to snap a posed photograph... |
(set the oven to 160 degrees C)
You'll need (to feed 4):
3/4 cup whole meal flour
1/2 cup bran flakes
40g butter, grated or chopped into squares
4 eggs, beaten
2 cups (500ml) milk
salt/pepper/paprika (to taste)
Flavours:
1 cup grated cheese
1 small onion, finely dices
1/4 cup sliced mushrooms (4-5, usually)
Rub together the flour, bran and butter until the butter is well incorporated and the mix looks crumbly.
Stir in the eggs, milk and seasonings. Mix until well combined.
Chuck in your chosen flavourings and mix well.
(I like to save some cheese back for sprinkling on the top...)
Pour into a greased quiche dish and bake for 35 minutes, or until golden.
Serve with chutney and a salad. Or on it's own, out of the baking dish. Depending on the relative proximity of parents.
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