Tuesday, August 07, 2007

Crustless quiche - impossible pie

This is a new recipe from Australian Table Magazine. It's quick, tasty and good for you, but the reason I'm REALLY posting about it is eggs. We have started buying eggs at the Woden Farmers' Market. (They are on Sunday mornings at Woden CIT if you'd like to buy some yourself). These eggs are small, but so fresh! You can tell good eggs by the gooeyness of the whites (they get more runny over time) and the yellowness of the yolks.
This quiche turned out so yellow!
We've been eating these eggs for breakfast, and I'm amazed at how good they taste. I think they are definitely worthy of Alanna's icon, even if they aren't veggies.
"Impossible" Quiche
5 small eggs, lightly beaten
1 1/2 Cups skim milk
1 Cup fresh bread crumbs
1 Cup grated cheese (your favourite)
100g diced sandwich meat (I used roast beef)
1 brown onion, finely diced (green onions would be better, but I didn't have any)
1 Tablespoon dijon mustard
Preheat the oven to 200 degrees. Grease a pie plate.
Combine all ingredients in a bowl, and season to taste. Pour into pie dish and bake until golden and set (around 30 minutes). Bon Apetite!


Alanna said...

Hi Kazari, Oh it's so cool to see 'Blush' in Australia! And she loves eggs from the farmers market, well, I do anyway! Thanks so much - feel free to use the logo whenever you post about something from the farmers market, whatever inspires you! ~ AK

Red Dirt Mummy said...

We loved this one too Kazari. In fact, we've had it a couple of times now.

I sure do miss my chooks and all those lovely fresh eggs. Pumpkin scraps always made the yolks super-bright LOL. Sadly, up here it's the supermarket or nothing.

neil said...

You're right about the yellow, very good eggs indeed. It's funny though, one wouldn't think that eggs could taste different from each other, but they do.

kazari_lu said...

Hi guys,
it's just amazing what good eggs do!
rd mummy, i remember feeding scraps to the chooks when i was little. They always seemed to fight over the pumpkin seeds!
thanks for the comments.