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June 6, 2010
1 1/2 cups milk
1/2 cup self-raising flour
1 cup grated cheese (eg tasty/cheddar/mozarella)
2 cups of filling ingredients
- For Friday night, I used 250g (9 oz) chopped bacon, 1 medium onion, 270g (10 oz) can corn kernels and about a cup of chopped broccoli and cauliflower.
- You could also use creamed corn, capsicum, sausages, ham, tomato (tinned, fresh, sun-dried), chicken, peas, beans, leeks, cooked carrot, potato, tinned tuna - really, almost any vegetable and/or protein
1. Preheat oven to 200°C (390°F). Grease a 24cm round oven-proof quiche dish (you could also use any casserole/oven-proof dish of about the same area). I sprayed mine with Canola oil spray, but you could use butter/olive oil/vegetable oil/margarine etc.
2. Cook any protein ingredients and/or vegetables, if necessary. I cooked the onion and bacon in a frypan over medium heat for about 5 minutes. I didn't cook the vegetables as I prefer the ones I was using on the crunchy-side. Steam or boil or cook per your normal method (and it's a great way to use up leftovers!).
3. Whisk eggs, milk and flour in a large bowl until well combined. Stir in your filling ingredients, and season with salt and pepper. Pour the mixture into the prepared dish.