Blog 4: No Meat Required!

Stovetop vegetable quiche without pastry: Serves 6


This is a super light meal for those warm summer days: Use any leftovers, or start from scratch....

Ingredients:


4 large eggs, beaten
100ml milk
2 large carrots, cut into julienne strips
1 large onion, sliced
200g green beans, chopped
4 slices cabbage, shredded
2 medium-sized potatoes, halved and thinly sliced
2 cloves garlic
2 thinly sliced tomatoes
1 TBSP oil
1 TBSP margarine
salt and freshly ground black pepper

Total Cost: R30.00

Per serving: R5:00

Method:

• In a vegetable steamer ( if you don't have one, a colander placed in a pot of boiling water can be used), place the green beans, potatoes, carrots, cabbage and the whole garlic cloves.
• Steam for 15 minutes.
• When cooked, remove from the heat and set aside to cool down (spreading the vegetables out over absorbent paper helps rid them of excess moisture and hastens the cooling down process).
• Make a paste from the steamed garlic cloves by using the handle of a butchers' knife and pressing down gently. Beat the eggs together with the milk. Do not add salt to the eggs, this will make the egg mixture watery when cooking.
• Add the garlic paste to the eggs and beat well.
• In a large pan, heat the oil and margarine and gently fry the onions.
• Add the tomatoes and use any herbs and spices of your choice (I used Italian herbs, mixed spice, a dash of paprika and ground black pepper).
• Fry lightly for 3-4 minutes.
• Add the steamed, cooled vegetables and mix through.
• Lastly, pour the egg mixture over the vegetables.
• Reduce the heat, cover and simmer over low heat for 8-10 minutes or until the egg has set.
• Now you can add your salt, according to taste and leave for a further 1 minute. 

SERVE WITH A GREEN SALAD AND CRISPY ROLLS.

DELICIOUS HOT OR COLD.