Spring lunches sorted

Wendy Hays

Wouldn’t you know it? Just as I write this month’s recipe I hear on the radio that there is a shortage of eggs and their price is set to rise.

However, many Meander Valley residents keep backyard chooks that are still productive despite the cold weather.

This month’s recipe makes an ideal spring lunch or a weekend dinner.

For a richer custard filling, you can use some cream or sour cream rather than milk.

The large amount of butter needed combines with the flour and settles on the bottom of the quiche to form a base.

A few extra breadcrumbs and parmesan or cheddar cheese will enhance its appearance.

I used hot smoked salmon for the dish pictured and served it with coleslaw and peppery wild rocket.

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Quick Quiche

Ingredients

• 4 large eggs

• 2 C milk

• ½ ts baking powder

• ½ C plain flour

• 125 g butter – melted

• 1 onion or leek – chopped

• 1 C grated tasty cheese

• Pepper and salt to taste

• Parsley – chopped finely

• About 200g bacon, ham, smoked salmon, or left-over cooked vegetables

• 1 C fresh or dry breadcrumbs

Method

1. Fry the bacon and onion/leek in a little of the melted butter until soft.

2. Beat the eggs, milk, flour, baking powder, salt, pepper and most of the left over butter in a bowl. (Save a little of the melted butter for greasing the baking dish)

3. Stir in the parsley, bacon/ham/smoked salmon and any other ingredients of your choice.

4. Grease a baking dish thickly with the left over butter and toss the breadcrumbs around the sides and base of the dish so that they adhere.

5. Gently pour in the egg mixture.

6. Bake for about 40 minutes or until set and browning on the top.