TERESA'S QUICHES





15g butter/margarine (30g if using a larger dish)
1 onion, finely chopped
1 clove garlic, crushed
1 cup stale wholemeal/granary breadcrumbs (2 cups if using a larger dish)
4 eggs
300g carton sour cream/30ml cream (optional lemon juice)
1 cup grated tasty cheese
cup grated parmesan cheese
1 tablespoon self-raising flour
1/3 cup milk
paprika

Asparagus
1 x 340g can asparagus spears, drained
Potato
1 or 2 potatoes (ordinary, sweet, or combination), peeled, diced and cooked
Vegetables
1 potato, peeled, diced and cooked
1 or 2 cups of cooked mixed frozen vegetables





Heat butter in pan, add onion, cook, stirring, until onion is soft. Stir in garlic and breadcrumbs. Press evenly over base of 23cm quiche dish. Blend or process combined cheeses, flour and milk until smooth, pour slowly into quiche dish. Top with asparagus, potato or vegetables, sprinkle lightly with paprika. Bake in moderate oven 35 minutes or until set.

Convection Microwave Method
Put butter and onion in 23cm quiche dish, cover with cling film and cook for 2 minutes on high. Stir in garlic and breadcrumbs. Press evenly over base of dish. Blend or process combined cheeses, flour and milk until smooth, pour slowly into quiche dish. Top with asparagus, potato or vegetables, sprinkle lightly with paprika. Preheat oven 200C. Bake in low mix combination 200 oven 20 - 22 minutes or until set.





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