Self crusting potato and asparagus quiche
( SERVES 4 )
The potato is nutritionally important, high in complex carbohydrates, and provides us with many nutrients per calorie. What's more, potatoes are usually cheaper, per kilogram, than other vegetables or fruit. The potato may be combined with many other foods, making exciting dishes suitable for the main part of the meal.
- Cook the onion and garlic in the butter until tender. Cool. Stir in the eggs, salt and milk and beat with a fork until mixed. Pour this into a large bowl containing the flour and stir with the fork until just combined. It is important not to overmix, or the crust may not form.
- Cut the potatoes into 1cm cubes, and add with the chopped, well-drained vegetables and cheese. Bake in a 23cm solid-bottomed well-sprayed flan tin or pie plate with a non-stick finish.
- Bake at 200C for 25-30 minutes until lightly browned and set in the centre. Leave to stand for 10-15 minutes before unmoulding or serve from the pan.