150 g
frozen "scallop" potatoes (or rosti potatoes)
100 g
smoked lardons, fried until crisp
6 spring
onions
Scatter over some extra cheese and the rest of the spring onions and bake for 30 to 35 minutes, or until the eggs are set and the topping is golden brown.
Delicious served warm with roasted veg or cold with a mixed salad, crustlessquiche ditches the high fat pastry shell to focus on the good bit – the yummy filling…
Maybe sautee some garlic along with the onion. I used 2 eggs and 4 egg whites as well as shredded cheddar and mozzarella cheese instead of feta — looking forward to trying it with feta
Combine the eggs, milk, potato flour and cheeses and whisk well. Remove and arrange at the bottom of the baking dish, followed by the bacon and dotted with half the blue cheese
Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle
I will continue to day dream of that perfect dinner, remind myself that this is just a phase and when all else fails, come to the table armed with a good handful of grated cheese
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Top withcheese and chives and serve hot with some Sriracha a slice of bread. Since I made the mushroom and chorizo omelette, these eggies have become a favourite – we’ve tried omelettes with just about every filling possible
Mix the flour with the parmesan cheese. Combining the bacon and brussels sprouts with an egg and sour cream mixture in a cheesy parmesan crust – and then baking it to perfection … let’s just say making this quiche might have been one of the best decisions I’ve ever made (in
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