Got too many eggs? Then it\’s quiche-time.
If you prefer more of an eggy texture (less bready, more old-time quiche), use 8 eggs with only 2 tbs SR flour and shorten the oven time from 35 to 25 minutes. For more of a frittata texture, use 6 eggs with 1 cup of flour. If using sweet potato instead of flour, go with 8 eggs. Omit the tinned fish for vego.
- 6 to 8 eggs, beaten
- quarter cup olive oil
- 2 tsp salt
- 1 small-medium sweet potato, peeled and coarsely grated in processor (or plain flour, 2 tbs to 1 cup, as you prefer)
- optional: 1 or 2 grated carrots
- handful of shredded spinach
- shallots
- 1 can BPA-free corn kernels
- BPA-free, not long-lined tinned tuna or salmon if you are comfortable with the heavy metals and so on!
- 100g grated cheddar cheese
- 1 cup grated parmesan for the top. (Tip: if you don\’t want weird anti-caking agents added to your cheese, buy parmesan as a block, not pre-grated, and use a food processor to grate it at home.)
- Preheat the oven to 160C
- In bowl 1, whisk eggs then add oil and whisk again.
- In bowl 2, mix all the other ingredients except the salt, flour (if using) and parmesan cheese.
- Mix the salt and flour (if using) with the eggs.
- Mix everything with bowl 2 with the eggs.
- Pour the mixture into a flat dish and top with parmesan.
- Bake for about 35 minutes, depending on the oven. Test with a skewer to see if it comes out clean and cook longer if necessary.
- Allow to cool slightly before cutting into squares.