This quiche recipe is a great way to use up leftover veggies and makes a delicious lunch or
light dinner when paired with a salad or hot cross buns.
Ingredients:
3 large eggs
1 1/2 cups (360ml) half and half cream
1/4 cup (55g) unsalted butter, melted
1/2 cup (68g) Brodie self-rising flour
1 cup (150g) cup broccoli florets, bite size pieces
1 cup (100g) cheddar cheese, shredded
1 small onion, thinly sliced
salt & pepper
fresh thyme
Method:
Preheat the oven to 350F/176C.
Grease an 8” baking dish with butter and set aside. Sauté the thinly sliced onion in 1 tablespoon (15ml) olive oil until translucent. Spread the onions on the bottom of the baking dish. Sprinkle with the shredded cheddar cheese and top with broccoli florets. Beat the eggs and cream together in a large bowl. Add in the melted butter, salt, pepper and flour. Combine until fully blended. Gently pour the mixture over the broccoli and top with thyme leaves.
Place the baking pan on a baking sheet lined with parchment paper and bake for 40-45 minutes until the centre is set. Let cool for 10 minutes before cutting.
BAKER’S TIP:
It’s easy to make your own self-rising flour. The ratio is 1 cup (250g) of all-purpose flour to 1 1/2 teaspoons (7ml) of baking powder to 1/4 teaspoon (1ml) of salt. Make up a batch, stirring to combine the ingredients thoroughly and store in a sealed container until ready to use.
