Main content

Self-Crusting Potato and Vegie Quiche

This was given to me by my sister in law in New Zealand



  • 1.

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

  • 2.

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

  • 3.

    Pour this into a large bowl containing the flour and stir with the fork until just combined.

  • 4.

    Cut the potatoes into cubes and add to the mix along with the chopped well-drained vegetables and cheese.

  • 5.

    Pour into a prepared quiche dish

  • 6.

    Garnish with sliced tomato or thinly sliced red and green capsicum if desired.

  • 7.

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


Take care not to overmix the egg mixture when adding the flour

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Merlot are the best wines to pair with Self-Crusting Potato and Vegie Quiche.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by Jennifer220Report
sounds great going to try this,will part cook potato first though.thanks
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine