Self-Crusting Quiche with Tomato Chutney
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!!
Makes 4
Prep Time 15 minutes
Cook Time 45-55 minutes
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 441g | ||
|---|---|---|
| Avg. Quantity per Serving | Avg. Quantity per 100g | |
| Energy | 373kJ | 1645kJ |
| Protein | 6.2g | 27g |
| Fat, total | 4.1g | 18g |
| - - saturated fat | 2g | 9g |
| Carbohydrate | 6.3g | 28g |
| - - sugars | 3.2g | 14g |
| Dietary Fibre | <1g | 4g |
| Sodium | 269mg | 1186mg |
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. Tips
What do I need?
Select All
1
4 eggs
2
1 ½ cup milk
3
½ cup self-raising flour
4
3 cups Wattie's Frozen Vegetables
5
1 cup grated Edam cheese
6
½ cup diced ham (optional)
7
1 spring onion, finely sliced
8
400 g can Wattie’s Italian-style Tomatoes
9
1 spring onion, finely sliced
10
8 black olives, sliced
11
1 tsp capers (optional)
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