Seasonal Vegetarian Quiche

This crustless recipe is ideal to use whatever you have. Although it started as a zuchinni  quiche, it has become the base recipe for many wonderful culinary creations. Almost anything in season that you like right down to some leftovers can be combined to make something utterly delicious.
All the ingredients should be cooked, steamed or lightly stri-fried before baking. Cabbage, zuchinni, sweet peppers, carrots, asparagus and anything else you think might work can be used. Flavour the custard sauce quite well as vegetables can be quite bland.

---

Ingredients:
500 gr    grated zucchini
1             large onion
5ml         fresh garlic, finely chopped
250gr     bacon, diced
15ml       chopped parsley
250ml    grated cheddar

250ml    cream/full cream milk
4             large eggs
30ml       maizena
salt and pepper to taste, mixed herbs and paprika.











_____________________________________________________________________________________

Method:
Grate zucchini and blanche for 3 minutes in fast boiling water. Remove and drain in colander - press out excess water. Put into large mixing bowl.
Fry bacon lightly till golden brown. Remove and add to zucchini.
Sautee onion till translucent and add garlic and sautee till garlic is soft. Add to other ingredients in mixing bowl.. Add chopped parsley. Mix well.
Beat eggs, cream, maizena and spices together.
Pour over mixture in bowl, add cheese and mix well.
Spoon into prepared oven dish and bake in pre-heated oven at 180°C for 50 minutes until golden brown. Allow to cool slightly before serving.

Variations:
Any vegetables of your choice, mushrooms, spinach, diced tomato, spring onions, sweet peppers or cabbage can be used - as long as they are all cooked or lightly fried.
As a light lunch add diced chicken breasts, chopped smoked sausages, tuna  or salmon.
Add mustard powder for a piquant flavour.
Serve with a fresh green salad with a simple cream, cottage cheese and mayonnaise dressing.