Blast from the Past

Continuing the series of "what are Karen and Dave having for dinner tonight?"

I resurrected an old favourite from the 1980s - "self-crusting quiche". Hands up who remembers them!

The concept is you load the filling in to the greased quiche dish first (smoked salmon and cooked red onion in this case) and then pour over a mix of eggs (2 to 3), 1/2 c sour cream (made up with some plain yoghurt in our case as there wasn't enough), 3/4 c milk, herbs, seasoning, 1/2 c self-raising flour (slowly and only just mixed in) and 1/2 c grated cheese. Cook 20 to 30 mins at 180 to 200 deg C (you know your own oven's temperament). Keep an eye on it for the last 10 mins.

The crust forms on the top. In my view it isn't really a quiche, it is too soft. I guess I'd be happier to call it a flan. But it is tasty, easy and quick and you can usually make it from whatever leftovers or bits and pieces you have in the fridge and pantry.

I am all for that.