Steal the Peel - Oven Baked Crisps
A tasty and easy way to use up your leftover kūmara and potato peels.
Ham and Cheese Bread Quiche
No pastry, no problem! Whip up this quick ham and cheese bread quiche in a flash, using bread instead of pastry.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 1 tablespoon margarine or butter
- 4 slices bread (gluten free if required)
- 1 cup ham or cooked chicken, chopped
- 1 cup capsicum, chopped (or vegetables of your choice)
- ½ onion, finely chopped
- ½ cup sundried tomatoes (or fresh tomatoes), chopped
- Handful of fresh parsley, chopped
- ½ cup cheese, grated
- ½ cup mozzarella, grated (or diced)
- 6 eggs, lightly beaten
- 100 ml milk
- Salt and freshly ground black pepper
Method
- Lightly grease a slice tin or deep rectangle baking tray and preheat oven to 220⁰C.
- Butter the bread and lay the buttered slices down in the prepared tin.
- Mix together the ham, capsicum, onion, tomatoes and half the parsley. Spread over the bread.
- Sprinkle the cheeses evenly over the ham and vegetable mixture.
- Lightly beat the eggs and milk together. Season with salt and freshly ground black pepper.
- Pour mixture over the sprinkled cheese.
- Garnish with the remaining parsley and bake in the oven for 15 – 20 minutes until golden and crispy.
- Serve hot with salad or vegetables. Alternatively, slice and pop in lunch boxes. Fabulous for a picnic or camping.