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- 4 eggs
- 1 ½ cup milk
- ½ cup self-raising flour
- 3 cups Wattie's Frozen Vegetables
- 1 cup grated Edam cheese
- ½ cup diced ham (optional)
- 1 spring onion, finely sliced
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Tomato Chutney: - 400g can Wattie’s Italian-style Tomatoes
- 1 spring onion, finely sliced
- 8 black olives, sliced
- 1 tsp capers (optional)
- Preheat oven to 160°C. Lightly grease a 26cm pie dish.
- In a bowl, beat together the eggs, milk and flour.
- Spread the frozen vegetables into the prepared pie dish and scatter over the cheese, ham (if using) and spring onion. Pour the egg mixture over evenly.
- Bake in the preheated oven for 45-55 minutes or until firm to the touch.
- Serve the quiche warm with chutney and crusty bread.
Tomato Chutney:
- Place tomatoes 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.
Winston Downie's Rating