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Cook: 40 minutes


  • 4 eggs
  • 1 ½ cups milk
  • 45 ml unsalted butter, melted
  • ½ cup self-raising flour
  • 1 ½ cups cheese, grated
  • 1 cup mixed vegetables
  • 1 cup deli meat of choice
  • salt, pepper and herbs of choice

Beat eggs and milk, then mix in melted (not hot) butter and self raising flour until smooth. Add seasoning.
Mix in cheese, vegetables and deli meats or leftover meat. Add to quiche pan or springform pan well lubricated by 1:1:1 mix of flour, oil and butter. Works better than any spray n cook or baking paper.
Bake for 40 minutes at 180°C or 170°C if using a fan forced oven.

For a richer result or variation:
Use cream instead of milk (or half milk, half cream)
Use a luxury cheese like Jarlsberg or Emmentaler or Gruyere cheese, even blue cheese or a mix of them. A bit of freshly grated parmesan (NEVER buy pre-grated junk) adds to the taste.
Instead of leftover or tinned vegies, use fried onions, mushrooms and/or sweated leeks. Let your imagination go wild.
Sub the deli meats with the best tasting meat you can find. Even prawns and seafood works.
For taste, add garlic and herbs, like parsley, oregano, thyme, rosemary, or any you like. Fresh is always better.
For individual quiches or minis, use muffin or patty pans, just bake shorter and cut your ingredients smaller. Serve for breakfast on lettuce or a fresh salad. You can prepare the night before and just mix together and bake the next morning. Boxing day breaky done!

The result will only be as good as the taste of your ingredients. You can make this cheap and cheery with leftovers, or indulge in quality (read pricey) ingredients. Up to you.
Based loosely on recipe by Australia’s Best Recipes (base recipe). The variations and notes are all Kiti.

Mens kan lekker speel met die resep. Vanaand het ek die Poor Man’s weergawe gemaak, met gebraaide ui en ‘n blikkie groente met sommer ingelegde worsies.

Recipe and photo:  Kiti de Jager

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