Self Crusting Quiche

When you have had a big meal with lots of food and lots of people like at Christmas time, you often end up with left overs. For days you seem to eat turkey or ham sandwiches and the vegetables, no one wants, get pushed to the back of the fridge until they start to grow!

What do you do?

These were the left over vegetables from our mid-winter meal, some fresh laid eggs from our new hens, fresh silver beet from the garden and the left over cheese sauce from the meal.

With these I made a version of a recipe my daughters learnt at school, supplementing ingredients with what I had here, but the end result was the same.

Getting confident with this recipe and its basic egg mix, means you can use any combination of vegetables to suit your taste or what you have on hand. It means the fridge gets cleaned out more often and you don't throw a lot of food out.

Cook vegetables (or heat up left overs) in 40gr of butter or some oil.
I use half a chopped onion, 1 or 2 cubed potatoes (about 100gr), pumpkin and/or kumera (sweet Potato). When they are just about soft I add some shredded silver beet (I grow stacks of that.)
I cook this, covered with plastic wrap, in my quiche dish in the microwave for a few minutes then add any left overs, eg peas, carrots, broccoli etc.
Basically you want a selection of vegetables loosely packed in the dish you are using but with room to add the egg mix.
Cover the top with a cup of grated cheese.

Beat together;
3 eggs
1 cup of milk
5 tblsp self raising flour
salt and pepper (I actually use a good shake of herb stock powder)

Pour this over the veges and cheese.
At this stage you could top with slices of tomato or zucchini or anything like that.
I sprinkle a light handful of bread crumbs on top now too, but that is optional.
Cook in the oven at 200ºC for 25 to 30 minutes, until set and golden on top.
You could cook in the microwave for about 10 minutes on high but it doesn't turn golden (but you could then brown the top under the grill.)

Make it in any shaped container you like really.
Absolutely lovely served with a bit of chutney and salad leaves.
You could then freeze some of this for later if you didn't think it would be used up in the next day.