Self-Crusting Potato and Vegetable Quiche

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<mx2 source= " MasterCook 6.0 " date= " January 16, 2001 " >

<Summ>

<Nam>

Self-Crusting Potato and Vegetable Quiche

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<RcpE name= " Self-Crusting Potato and Vegetable Quiche " author= " Simon & amp;

Alison Holst " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Self-Crusting Potato and Vegetable Quiche

 

Recipe By :Simon & Alison Holst

Serving Size : 5 Preparation Time :0:00

Categories : Baking Cheese

Eggs Main Course

Savoury Tried

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lg onion -- chopped

2 garlic cloves

1 tbsp butter

3 eggs

3/4 tsp salt

1 c milk

1/2 c self-raising flour

2 cooked potatoes

1 c cooked asparagus -- drained

or spinach or mushrooms or broccoli

1 c grated tasty cheese

 

Serves 4-6

Cook the chopped onion and garlic in butter until tender. Cool. Stir in the

eggs, salt and milk, and beat with fork until mixed. Pour this into a large

bowl containing the flour, and stir with the fork until just combined. Add the

potatoes cut in 1 cm cubes, the chopped, well-drained vegetables and cheese.

 

Pour into a prepared 20-23 cm non-stick pan (with a solid bottom, not a

removable one). Garnish with sliced tomato, or thinly sliced red and green

peppers if desired. Bake at 220ºC for 20-30 minutes, until lightly browned and

set in the centre.

 

Source:

" Alison Holst's Meals Without Meat "

S(ISBN):

" 0-908808-20-8 "

Copyright:

" Alison and Simon Holst "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 244 Calories; 14g Fat (52.6% calories

from fat); 13g Protein; 16g Carbohydrate; 1g Dietary Fiber; 149mg Cholesterol;

705mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0

Non-Fat Milk; 2 Fat.

 

NOTES : This quiche contains cooked potato for bulk and another vegetable for

flavour.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 5 " />

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<CatS>

<CatT>

Baking

</CatT>

<CatT>

Cheese

</CatT>

<CatT>

Eggs

</CatT>

<CatT>

Main Course

</CatT>

<CatT>

Savoury

</CatT>

<CatT>

Tried

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " onion " unit= " lg " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " garlic cloves " qty= " 2 " ></IngR>

<IngR name= " butter " unit= " tbsp " qty= " 1 " ></IngR>

<IngR name= " eggs " qty= " 3 " ></IngR>

<IngR name= " salt " unit= " tsp " qty= " 3/4 " ></IngR>

<IngR name= " milk " unit= " c " qty= " 1 " ></IngR>

<IngR name= " self-raising flour " unit= " c " qty= " 1/2 " ></IngR>

<IngR name= " cooked potatoes " qty= " 2 " ></IngR>

<IngR name= " cooked asparagus " unit= " c " qty= " 1 " >

<IPrp>

drained

</IPrp>

</IngR>

<IngR name= " or spinach or mushrooms or broccoli " code= " T " ></IngR>

<IngR name= " grated tasty cheese " unit= " c " qty= " 1 " ></IngR>

<DirS>

<DirT>

Serves 4-6 & #013; & #010;Cook the chopped onion and garlic in butter until tender.

Cool. Stir in the eggs, salt and milk, and beat with fork until mixed. Pour

this into a large bowl containing the flour, and stir with the fork until just

combined. Add the potatoes cut in 1 cm cubes, the chopped, well-drained

vegetables and cheese.

</DirT>

<DirT>

Pour into a prepared 20-23 cm non-stick pan (with a solid bottom, not a

removable one). Garnish with sliced tomato, or thinly sliced red and green

peppers if desired. Bake at 220ºC for 20-30 minutes, until lightly browned and

set in the centre.

</DirT>

</DirS>

<Srce>

Alison Holst & apos;s Meals Without Meat

</Srce>

<AltS label= " ISBN " source= " 0-908808-20-8 " />

<CpyR>

Alison and Simon Holst

</CpyR>

<Note>

This quiche contains cooked potato for bulk and another vegetable for flavour.

</Note>

</RcpE></mx2>