Tonight’s #shopyourownpantry dinner* was a bacon, egg and potato crustless quiche which was inspired by all the comments on my Facebook page after I shared this post about eggs:
My goodness, recipes galore! I’m going to give egg curry a whirl (if you want the recipe, go to my Facebook page and read through the comments… Yum!), I’ve got my eye on bacon and egg cupcakes later this week (I always make this recipe), and someone shared this tasty looking Spanish Egg recipe from My Food Bag – that’s another meal sorted. Thanks lovelies for your egg inspo.
Reading through the comments, I started craving quiche – well, actually, I was craving bacon and egg pie with pastry, but I had no urges to make pastry: I vacuumed this morning and you know how it rolls… There’d be flour up the ying yang. I’m too lazy to vacuum again this week. Besides, I did a makeover this afternoon (trial run for a gorgeous ball goer) and I’ve got makeup to put away and brushes to wash. It’s a hard life. So, bacon egg and potato crustless quiche it was.
Here’s the recipe. It was such a good meal I sat down and have bashed it out while I remember what went in it (I have a very bad remember). This bacon egg and potato crustless quiche is based on my friend Emma’s Zucchini Slice recipe: This is a no fail family recipe and I adapt it all the time and it never lets me down! I love those kind of recipes… Thanks Em. x
Bacon, Egg and Potato Crustless Quiche
- 6 small new potatoes (don’t worry about peeling them!)
- 1 large onion, finely chopped
- 4 rashers of bacon, sliced into small pieces
- 1 cup of grated cheese (any kind, it’s great with a tasty or vintage cheese)
- 2 handfuls of silverbeet or spinach, finely chopped
- 1 cup self-raising flour
- 1/2 cup unflavoured oil
- 6 eggs, beaten
- 1/2 teaspoon of salt
- Big grind of black pepper (to your liking)
- 5 cherry tomatoes - halved (optional)
- Another 1/4 cup of grated cheese
- Preheat oven to 180 degrees celsius.
- Grease a casserole dish.
- Prick potatoes with a fork, place on a large plate and microwave for four minutes (alternatively, boil for 8 minutes, you want them still hardish, but slightly tender: basically hard enough to grate). Set potatoes aside to cool slightly. When cool enough to handle, grate them.
- Place all ingredients (except cherry tomatoes and the second portion of grated cheese) in a large bowl (including potatoes). Mix to combine (be careful not to overmix). Season well.
- Pour into the casserole dish. Dot about the halved cherry tomatoes (if using). Top with the second serve of cheese.
- Bake for 35-40 minutes until nicely browned.
What’s this #shopmyownpantrydinner malarkey?
This malarkey started yesterday. You see, recent analysis of my bank account gave me a fright: The amount of money we spend on groceries… Hells bells. It’s out of control. I decided I need to reign ‘it’ in, STAT. Given our pantry is positively groaning with ingredients, the sensible place to start seemed to be ‘shopping my own pantry’. So, that’s it: No grocery shopping for us this week! Inevitably, when I’ve got limited ingredients, this is when I’m the most creative: Because I’m forced into it. Crustless quiche is hardly super creative, but I don’t care. It was delicious and the recipe made enough for hubby and I for lunch. Winning!