Name: Self-Crusting Quiche with Tomato Chutney
Prep time: 15 min
Cook time: 55 min
Yield: Makes 4
Ingredients: 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; 400g can Wattie's Italian-style Tomatoes; 1 spring onion, finely sliced; 8 black olives, sliced; 1 tsp capers (optional)

This self-crusting quiche is made without any pastry and forms a lovely firm, outer crusty layer as it cooks away in the oven! Serve with some tomato chutney for a delicious breakfast that the family will love!!

My Meal Planner

My Shopping List

Email Recipe

Print Recipe

Makes 4

Prep Time 15 minutes

Cook Time 45-55 minutes

Easy

Ingredients

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

Tomato Chutney:

400g can Wattie's Italian-style Tomatoes

1 spring onion, finely sliced

8 black olives, sliced

1 tsp capers (optional)

NUTRITION INFORMATION: Average Quantity per Serving Serving size (Avg): 340g
Energy	1760kJ
Protein	25.3g
Fat, total	18.7g
- saturated fat	8.9g
Carbohydrate	33.0g
- sugars	13.7g
Dietary Fibre	6.7g
Sodium	915mg

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

Shop Ingredients online

INGREDIENTS NUTRITION

Made with

Method

Step 1

Preheat oven to 160°C. Lightly grease a 26cm pie dish.

Step 2

In a bowl, beat together the eggs, milk and flour.

Step 3

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.

Step 4

Bake in the preheated oven for 45-55 minutes or until firm to the touch.

Step 5

Serve the quiche warm with chutney and crusty bread.

Tomato Chutney:

Step 1

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.