[quiche recipe]

Just over a week ago I shared my baking afternoon of lovely winter comfort food. 

Well, I was asked by a very dear friend for the quiche recipe (and also had to give it to my brother's partner as it was a loved meal we shared on my visit the other weekend), so thought I'd post it here on my blog for all to enjoy!

Cauliflower Quiche

CRUSTLESS QUICHE

3 eggs

1 and a half cups of milk

half a cup SR flour

half a diced onion

1 cup grated mozzarella cheese

3 bacon rashers of bacon (or ham)

quarter cup of melted butter (optional if you have a non-stick dish)

salt and pepper

Method:

1.   measure milk into a Tupperware shaker, add 3 eggs and then shake. 

(If you don’t have a Tupperware shaker, a bowl is fine, just whisk instead.)

2.  set milk/egg mix aside

3. into a bowl put the rest of the ingredients – 

flour, onion, cheese, bacon, butter and season with salt and pepper

4.  add the milk/egg mixture to the bowl and mix thoroughly

5.   pour mixture into a quiche dish or pie plate

6.  Bake for approx. 30 minutes on 200°C until egg is set and 

quiche top/edges starts to go golden brown.

Makes a great light lunch, or serve with a salad for dinner. Can be eaten hot or cold.

OPTION – MINI QUICHES

Use the same mixture, but pour into a muffin tray. 

Makes approx. 12 - great for picnics, party finger food, or lunchboxes.

OPTION – MIX AND MATCH FLAVOURS

Experiment with your own flavours. A vegetarian version with raw cauliflower instead of bacon works well. Sprinkled with paprika, it’s even nicer. Mushrooms, baby spinach leaves, or capsicum are great  too. Just watch your volume of ‘bulky’ ingredients (so your dish doesn’t overflow).

OPTION – GLUTEN FREE VERSION

Just replace the SR Flour for a Gluten Free flour.