This economical and easy recipe is a superb vehicle for the delicious flavours of an aged cheddar cheese and has a full-volume taste.
|1||Onion, finely chopped|
|1||Oil, to saute|
|½ cup||Mushroom, sliced|
|½ cup||Self raising flour|
|1 cup||Cheddar cheese, aged, grated|
|1 Tbsp||Pesto, or chutney|
|2 Tbsp||Fresh parsley, chopped|
|3 pieces||Broccoli, sliced into thin pieces (optional)|
|1||Feta, crumbled (optional)|
- Preheat the oven to 180 degC.
- Place the finely chopped onion in a frying pan with a little oil.
- Cook gently for a few minutes, then place the sliced mushrooms and bacon (rind removed and chopped) in the pan and cook for a few minutes until softened.
- Place all remaining ingredients (except broccoli) into a large bowl and whisk, or into a large food processor bowl and whirl for 30 seconds.
- Add cooked onion and mushroom mix, then the broccoli sliced into thin pieces (optional).
- Pour into a hot, greased 23cm quiche dish and bake for 45 minutes.
- Top with crumbled feta and serve with salad and crusty bread.
Tip: Be adventurous with this forgiving recipe. It's great for emptying the fridge with. Add a little leftover corn, tired looking sun-dried tomatoes and those last few crumb of feta or blue cheese. Also, if rushed for time, eliminate the saute mushroom stage and just combine all the uncooked ingredients together in a bowl. It will work, but won't be quite as tasty.