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Jan's Crustless Quiche
This is an incredibly tasty recipe that is a cross between an omlette, a fritatta and a quiche. Whatever you call it, it makes a great meal when served with a salad and is a fantastic lunchbox inclusion.
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Ingredients
- 6 eggs
- 150 - 200gm organic bacon
- 1 med onion
- 1 large or 2 medium ripe tomatoes
- 1 tspn mixed herbs (or to taste
- 120gm grated tasty cheese
- 1.5 cups milk
- 3 tbspn cornflour mixed with water
- salt & pepper to taste
- OPTIONAL: 8 small mushrooms sliced and/or half a capsicum (red or green) finely diced.
Preparation
Finely dice bacon, and vegetables Whisk eggs well, then add most of the milk, leaving a little aside to dissolve the corn flour Add salt and pepper, bacon, vegetables and herbs to egg mixture Put a knob of butter into a large flat and heavy bottomed frypan and when melted ensure bottom and sides of pan are coated Add the milk with cornflour dissolved in it to the egg mix, then stir into mixture. Add this the last minute, stir well and then put onto the stove immediately to ensure that cornflour doesn’t settle on bottom Cook on very low heat, moving pan around to make sure bottom is evenly browned, until mixture is set(approx 30 mins. Do not have heat too high or it will burn When eggs are set, finish off under grill until top is well browned. Serve with a green salad or on its own as a lunch.