Self-crusting quiche

Movie night tomorrow and so we'd have some left over for the weekend, N and I have made a double recipe of the versatile self-crusting quiche.  The recipe is entitled 'Courgette Quiche', but my children know we can put almost any vegetable grated in it, and it's great.  This time we made it with carrots and sliced in six of those leftover breakfast sausages and some baked potatoes...

Here, in case I ever burn the house down and lose all my precious recipes, is it as Patricia gave it to me.

Courgette Quiche

370 gms courgette* - grated

1 cup cheese - grated

1 onion - grated (or if you cry a lot, you can chop it finely and cook gently in a little water - cool before using)

Chopped ham, salami, bacon - 2 tablespoons more or less

(If vegetarian use TVP pieces)

salt and pepper

Combine the above all together.

1/2 cup oil and 5 eggs beaten together

add to above.  

This mixture can sog in the fridge for a day if you wish.

Add 1 cup of flour and 1 tsp baking powder to the above and mix and put straight into a greased quiche dish and into the oven 180ºC for 25 - 30 -35 -40 minutes.

*Grated carrot, parsnip or whatever can be substituted providing no more than 370 gms (about 1  1/2 cups).