Self Crusting Quiche

It's time to get back in to serious recipe territory tonight. This self crusting quiche is awesome and so simple. It serves 4 for dinner and maybe 6 for lunch.



Self Crusting Quiche
2 potatoes
1 courgette (zuccini)
1 small onion
1 capsicum (bell pepper)
2 tomatoes
6 mushrooms
4 sundried tomatoes (optional)
1 cups grated cheese
3/4 cup diced feta
1 tsp dried parsley
1 tsp dried thyme
salt & pepper
1 tin asparagus
3 eggs
1 cup milk
1/2 cup flour
1 tsp baking powder

Peel, dice and par boil potatoes to make approx 1 cup, put aside to cool.
Dice and slowly cook the onion, put aside to cool.
Cut capsicum into 4 pieces and chargrill skin side up until black, place in a sealed plastic bag and sweat. Peel the skins and slice.
Preheat oven to 200C/390F
Dice tomatoes and courgette
Slice mushrooms
Mix the vegetables in a large bowl and add cheese, herbs and salt & pepper. Add chopped sundried tomatoes if using and combine.
Drain asparagus.
In a greased pie dish put 1/2 the vegetable mixture and lay half the asparagus on top, continue by adding the rest of the vegetable mixture and arrange the rest of the asparagus spears on top.
In a new bowl mix eggs, milk, flour and baking powder.
Pour over the vegetable mix in the pie dish.
Place in the preheated oven ensuring you have a baking tray lined with foil on a rack below the dish as it may overflow depending on the depth of your cooking container.
Cook for 60 mins, checking regularly. If the quiche starts to brown cover with foil but do not seal. When the dish is ready there should be minimal visible wetness on the surface of the quiche. Stand for 10-15 mins and serve as is or with salad.
This dish is very versatile, other ingredients such as spinach and different cheeses can be added and it can be vegetarian or not with the addition of ham or cooked bacon. It is great reheated the next day or even frozen and served up much later.