Mum's Self-Crusting Quiche

When my oldest was a toddler, he hit that stage where he began to reject vegetables. My mother-in-law, Judy Anne, offered this recipe as a way to “disguise” the dreaded veggies and get them into the boy. Twelve years later it is still a big favorite with my children.

Quiche, Self-Crusting. (Judy's notes: "quick to prepare, nutritious budget dish.")
In a large bowl mix 3 eggs, 1 cup self-rising flour (or plain flour plus 1 tablespoon of baking powder), 1 ½ cups milk, salt and pepper. Mix well.

Method:
Into this bowl add 2 cups of left over mashed veggies, bacon bits, pieces of ham, onion, frozen mixed veggies, mushrooms, corn, asparagus. Use anything edible from your fridge. Grease pie dish. Spoon in mixture, then garnish with parsley, tomatoes, grated cheese.

Cook 30-40 mins. 180 degrees Centigrade.

Judy was a master budget-chef. She could concoct the most delicious of meals on the barest of budgets and make it seem easy, even when she was very sick with cancer. The kitchen has never been my native habitat, but Judy never criticized or belittled me (even though I was feeding her son and very first grandson). She empowered--- coming alongside me as a helper and a friend.

Thank you, Judy! I miss you still.