On Monday I came home from work and the weather was unseasonably warm for winter anyone would think we had moved straight to Spring except the following days have been cold, rainy and windy. I took the boys out for ice cream before heading home to get dinner organised. Hubby proclaimed that we would be having since the weather was so nice and we wanted to try the Rump Steak I received from www.meatcart.com.au.
Zucchini Quiche Using a Sandwich Wrap as the Crust
While hubby prepared the meat I scavenged through the vegetable crisper and found a lonely zucchini that had to be eaten. I thought a quiche would be nice as we hadn’t had one in a while but I had no energy to make a crust, and then I had a light bulb moment (the ones that are far and few in between) that I could use one of the frozen sandwich wraps I had and place it into my cake push up pan and then pour my quiche fillings into it, viola it worked so here is my super quick and easy zucchini quiche.
1 Zucchini, grated
3/4 Cup Cheese, grated
1 Tbs Garlic Paste
1 Tbs Parsley, chopped finely
Salt and Pepper to taste
1 Large Sandwich Wrap
LET’S PUT IT ALTOGETHER
1. In a large bowl place all the ingredients and mix to combine.
2. Place the sandwich wrap into the baking pan so that there is approx 3-4 cm the comes up the sides and push gently down.
3. Pour the ingredients in and bake in a 180 degree Celsius oven for 30 minutes or until the filling bounces back when touched.
The edges will be lightly browned and crunchy.
Best enjoyed after cooking or if eating the next day for leftover expect the crust to not be crunchy.
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