Chutney was yum
Romano Quiche with Tomato Chutney
Look no pastry! This self crusting quiche with a quick and easy chutney is great café style food without leaving home.
Prep time:
Cook time:
Serves:
4
Ingredients
- 4 eggs
- 1 1/2 cups milk
- 1/2 cup self raising flour
- 3 cans Wattie's Frozen Romano Mix Vegetables
- 1 cup grated Edam cheese
- 1/2 cup diced ham (optional)
- 1 spring onion, finely sliced
-
Tomato Chutney - 400g can Wattie's Tomatoes Pesto Style
- 8 black olives, sliced
- 1 tsp capers, optional
- 1 spring onion, finely sliced
Method
1. Preheat oven to 160°C. Lightly grease a 26cm pie dish.
2. In a bowl beat together the eggs, milk and flour.
3. Spread the Wattie’s frozen Romano Mix Vegetables into the prepared pie dish and scatter over the cheese, ham and spring onion. Pour the egg mixture over evenly.
4. Bake in preheated oven for 45-55 minutes or until firm to touch.
5. Place Wattie's Tomatoes Pesto Style into a saucepan and simmer for 10 minutes or until the tomatoes have reduced by half. Stir in the spring onion, olives and capers (if using) and cook for a further 2 minutes. Set aside to cool.
6. Serve quiche warm with chutney and crusty bread.
