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Self-Crusting Quiche with Tomato Chutney
Self-Crusting Quiche with Tomato Chutney

Self-Crusting Quiche with Tomato Chutney

1 Review(s)
Cook Minutes 1 Hr 10 Min
Prep : 15 minutes Cook: 45-55 minutes
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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!

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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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 (optiol)
1 spring onion, finely sliced
Tomato Chutney:
400 g can Wattie’s Italian-style Tomatoes
1 spring onion, finely sliced
8 black olives, sliced
1 tsp capers (optiol)
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How do I make it ?
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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.
Step 6
Tomato Chutney:
Step 7
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.
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