Tasty crustless vegetable quiche
|1 large||Onion, diced|
|2 Tbsp||Chopped parsley|
|1 tsp||Tarragon, chopped|
|1 tsp||Thyme, chopped|
|½ cup||Self raising flour, plus an extra 2Tbsp|
|1½ cups||Potatoes, peeled, diced and cooked|
|1½ cups||Kumara, peeled, diced and cooked|
|1½ cups||Grated cheese, Tasty|
|½ cup||Red capsicum, diced|
|½ cup||Beans, or asparagus chopped and blanched|
- Preheat oven to 190C.
- Lightly grease a six-cup, 22cm diameter quiche pan or pie dish, about 5cm deep.
- Saute onion in butter, until soft. Combine eggs, herbs, milk and flour, until smooth. Season with salt and pepper.
- Fold in remaining ingredients and pour into prepared pan.
- Bake for about 50 to 60 minutes, or until golden and set. Serve hot or cold with salad.