I'm trying to plan some make ahead lunches and thought this recipe looked nice.
https://www.wearewhatweeat.co.nz/recipe/speedy-picnic-pie.ht
ml

How long do you think it would keep in the fridge? Alternatively would it freeze ok in lunch size portions?

bruceakld - 2018-05-23 10:32:00

I make a very similar recipe and freeze it in individual portions. It's edible thawed but we prefer to heat it in the microwave.

ed65 - 2018-05-23 11:06:00

I find it's a little bit watery when it thaws out so I bake mine for 10 minutes in the oven.

pauline999 - 2018-05-23 14:17:00

I sprinkle a couple of tablespoons of uncooked couscous over the bottom of the dish before cooking. Soaks up any excess moisture and makes a nice base.

patsprat - 2018-05-31 21:06:00

Do you think that leek and blue cheese would substitute for zucchini and feta (I have blue cheese, and zucchini are out of season)

olwen - 2018-05-31 22:12:00

My question answered. https://lindysez.com/recipe/crustless-onion-leek-and-blue-ch
eese-quiche/

olwen - 2018-05-31 22:13:00

** bump **

autumnwinds - 2019-05-29 17:46:00

autumnwinds wrote:

** bump **

Thanks for bumping AW, that's my kind of recipe & somehow I missed it first tima around.
Copied & printed.
Is it one that you are familiar with..cos I've gleaned that you have quite a repertoire of really good recipes?

samanya - 2019-05-29 19:22:00

samanya wrote:

Thanks for bumping AW, that's my kind of recipe & somehow I missed it first tima around.
Copied & printed.
Is it one that you are familiar with..cos I've gleaned that you have quite a repertoire of really good recipes?

Just for you - ignore the name, as I've gathered you're a very busy lady...

LAZY LADY'S LUNCH QUICHE
So quick and easy, this crustless quiche makes it's own base. Nearly everyone has a version of this dish – this is mine! My kids used to call it “Seagull Pie” – because their mother used to “seagull” through the fridge for all the leftovers to make it, when times were tough – but it’s still a quick, tasty dish, with the ingredients only limited by your imagination, the contents of your fridge, or your bank balance!

Basic mix:
3/4 cup flour
1 teaspoon baking powder
salt and pepper to taste
1 cup grated cheese
4-6 eggs
1/2 cup milk
1 onion (finely chopped)
1 tablespoon good cooking oil
1 dessertspoon seedy mustard (if desired)
1 - 1.5 cups of available cooked vegetables and meats as desired and available. **
About ½ cup chopped parsley or other fresh herbs, as desired.

FOR VEGETARIAN OPTION: use cooked vegetables only. Adding a little Blue cheese with kumera is a nice touch.

Grease a quiche dish (or 2 pyrex pie plate/casserole lid, if making 2 different ones), preheat oven to 350 F/180 C.

Put all dry ingredients into bowl.
In another bowl, beat together eggs, milk, mustard (if using) and oil, pour onto dry ingredients and mix very lightly.
Add vegetables, meats and herbs, and mix lightly again.
Pour mixture into quiche dish, bake at 350 F/180 C for about 30 minutes, until golden.
Serve warm, in slices, with salad if desired. Also nice served cold.

** Smoked salmon scraps make a luxury dish for a ladies lunch, or finely diced roast chicken, sausages, bacon.... and any cooked veges (boiled or roasted), chopped up, are fine. One is limited only by the boundaries of one's imagination, just add to the basic mix.

autumnwinds - 2019-05-29 21:07:00

I've made it with far less flour and it sill turned out great. The 'base' was about pastry thickness which I preferred.

jan2242 - 2019-05-30 06:35:00

Thanks AW

samanya - 2019-05-30 10:34:00