It's so good to be able to feed my family from the garden! This meal included:
- Homestead Quiche - a simple, crustless quiche or flan that can be made with just about anything, so long as you have eggs.
- Garden Salad - a big, mixed salad of lettuce, silverbeet, beetroot leaves, parsley, celery, grated carrot, grated beetroot and whatever else is to hand, straight out of the garden.
- Fresh tomatoes from the greenhouse and sweetcorn straight out of the garden - yum!
- I also made cornbread for the first time - this particular recipe was quite sweet and almost like cake.
Homestead Crustless Quiche
This isn't so much a recipe, as a method, as the ingredients are different every time. Basically you select and prepare whatever veges you like (diced, cooked meat may also be added) and place them in a greased ovenproof dish. Then beat a number of eggs in a bowl together with a small amount of milk or cream, and pour over the veges. You want enough to ensure most of the veges are submerged, or at least wet. Sprinkle with salt and pepper if desired. Bake in a moderate oven (180C/350F) until done - approx. 30-40 mins.
In the particular quiche pictured, I sliced some potatoes and cooked in boiling water until just tender, washed and shredded some beet greens, sliced tomatoes, and sprinkled peas. I would have used about 14 eggs and around a cup of milk for this roasting-dish sized quiche to feed 8.
At other times, I've used only one or two veges - such as leek, or silverbeet and onion. Sometimes I've added some diced bacon or chicken. Occasionally I've stired in some grated cheese to the egg mixture. It's completely flexible. This is a great way to produce a tasty dish using fresh eggs and whatever else you have on hand. It's also a handy way to use up leftovers.
In the particular quiche pictured, I sliced some potatoes and cooked in boiling water until just tender, washed and shredded some beet greens, sliced tomatoes, and sprinkled peas. I would have used about 14 eggs and around a cup of milk for this roasting-dish sized quiche to feed 8.
At other times, I've used only one or two veges - such as leek, or silverbeet and onion. Sometimes I've added some diced bacon or chicken. Occasionally I've stired in some grated cheese to the egg mixture. It's completely flexible. This is a great way to produce a tasty dish using fresh eggs and whatever else you have on hand. It's also a handy way to use up leftovers.
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