Lamb and Broccoli Quiche

Very quick, very simple and the number of variations is almost unlimited. You could try Corned Beef and Chard Quiche. Chicken and Spinach Quiche [with cooked meat]. Chicken and Tomato Quiche. Bacon and Mushroom Quiche. How about Chorizo, Tomato and Capsicum quiche, with a dash of paprika. Or, indeed, as many more as you can imagine, or can make up using whatever is in the fridge. A great way of using up odds and ends, and an easy meal at the end of a long day.

400g grated potato.
25g melted butter.
1 egg.
Salt and pepper to taste.
½ cup plain flour.
¾ cup milk.
2 eggs.
Salt to taste.
1 cup grated cheese.
1 ¼ cups diced roast lamb meat.
1 cup broccoli florets.
1 red capsicum, seeded and diced.
2 spring onions, chopped.
Freshly ground black pepper.

Preheat the oven to 200°C. Grate the potato and place it in a muslin kitchen cloth or a clean tea towel. Squeeze out the water until dry then place the gratings in a bowl and add the butter, egg, salt and pepper. Mix together well. Oil a 20cm au gratin dish and press the potato mixture evenly across the base and up the sides. Place in the oven and bake for 20-25 minutes.

While the base is cooking, mix the flour, milk, eggs and salt together and whisk into an evenly constituted batter. Stir in the remaining ingredients. Remove the quiche base from the oven, fill it with the batter, and sprinkle with pepper. Reduce the oven temperature to 190ºC. Place the quiche in the oven and bake for 40 minutes. Serve with a crisp salad and French dressing.

Serves: 2.

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