Self-Crusting Mushroom and Spinach Quiche

From Alison Holst's 'Meals Without Meat'. No cream, easy meal.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  large onion, chopped
• 2  garlic cloves, chopped or crushed
• 1  tablespoon butter
• 3  eggs
• 3⁄4 teaspoon salt
• 1  cup milk
• 1⁄2 cup self-raising flour
• 2  potatoes
• 1⁄2 cup mushroom, cooked and well-drained
• 1⁄2 cup spinach, cooked and well-drained
• 1⁄2 cup parmesan cheese, grated (or substitute romano, or 1 cup grated tasty cheddar)

Directions

1. Cook the chopped onion and garlic in butter until tender. Cool.
2. Stir in the eggs, salt and milk, and beat with fork until mixed.
3. Pour this into a large bowl containing the flower, and stir with the fork until combined.
4. Add the potatoes (cut in 1 cm cubes), the mushroom and spinach and the cheese.
5. Pour into a prepared 20-23cm oven proof dish.
6. Bake at 220 degrees C for 20-30 mins until lightly browned and set in the centre.