Self-Crusting Mushroom and Spinach Quiche

Ingredients

• 1 large onion, chopped
• 2 garlic cloves, chopped or crushed
• 1 tablespoon butter
• 3 eggs
• 3/4 teaspoon salt
• 1 cup milk
• 1/2 cup self-raising flour
• 2 potatoes
• 1/2 cup mushroom, cooked and well-drained
• 1/2 cup spinach, cooked and well-drained
• 1/2 cup parmesan cheese, grated (or substitute romano, or 1 cup grated tasty cheddar)

Directions

1. 1

   Cook the chopped onion and garlic in butter until tender. Cool.

2. 2

   Stir in the eggs, salt and milk, and beat with fork until mixed.

3. 3

   Pour this into a large bowl containing the flower, and stir with the fork until combined.

4. 4

   Add the potatoes (cut in 1 cm cubes), the mushroom and spinach and the cheese.

5. 5

   Pour into a prepared 20-23cm oven proof dish.

6. 6

   Bake at 220 degrees C for 20-30 mins until lightly browned and set in the centre.