A friend showed me Nadia Lim's Vegful cookbook on the weekend. So many tasty recipes. One which caught my eye was for a self-crusting summer quiche. I have adapted that slightly, to suit my family's tastes, and made them as mini-quiches - perfect for a lunchbox, or an early dinner when kids have midweek sport.
2 medium zucchini, quartered and sliced
2 capsicums, chopped into 1cm pieces
1 tbsp olive oil
1 tbsp butter
3 spring onions, finely chopped (could use a leek and an onion)
4 cloves garlic, crushed or finely chopped
handful herbs (thyme and rosemary worked well), finely chopped
7 medium eggs
3/4 cup sour cream or cream
1 tbsp wholegrain mustard
good dollop of relish (I used onion jam)
1/2 cup SR flour
1 1/2 cups grated cheese
- Preheat oven to 200 degrees celcius, fan-bake (or 220 normal bake). Line large muffin tins with cases, or baking paper.
- Put zucchini and capsicum in roasting tray with some olive oil. Roast for about 20 minutes.
- Melt butter in pan. Saute spring onions/leek/onion with garlic and herbs for about 5 minutes.
- Whisk (in a large mixing bowl) the eggs, sour cream, mustard and relish. Add in the flour and combine (don't overmix).
- Drain any liquid from roast and panfried veges, then add these veges to bowl. Combine.
- Spoon mixture into cases, bake for about 20 minutes or so. Once they're puffed up, golden and the centre isn't wobbly, they're done.
- Enjoy with some relish, a side salad or as part of a yummy picnic!
