PANFRIED QUICHE

  

250 ML MILK

3 EGGS

2 ROUNDED DSP CORN FLOUR

2 CARROTS, CUT IN HALF AND QUARTERED

1 LARGE ONION, HALF AND QUARTERED

1 LARGE TOMATO, HALF AND QUARTERED

1 LARGE POTATO, SLICED

2 GRILLED PORK SAUSAGES, SLICED

1 TSP PINK PEPPERCORNS

1 TSP JUINIPER BERRIES

GROUND PAPRIKA, TO SPRINKLE

SALT AND PEPPER TO TASTE

PREPARATION  

Grill the quartered carrots, onion, potato (dusted with paprika) and tomato till golden, you can do this under the grill in the oven or as I did on a George Forman. Meanwhile, place the egg, milk, corn flour, pink peppercorns and juniper berries in a liquidizer and blend to a smooth liquid.

Preheat a heavy based pan on the stove, setting 4. Use preferably a non-stick pan, otherwise grease with a little oil. Place the grilled carrots, onion, potato, tomato and sliced sausages in the pan and slowly pour over the egg mixture. Sprinkle with paprika and cook for about 15 minutes, until the egg on the surface turns slightly dark in colour. Using a plate, turn the quiche over and slide it back into the pan to cook the other side. Do this by placing the plate on top of the quiche, while holding the base of the plate and the handle of the pan, flip the quiche onto the plate. Next, slide the quiche off the plate, back into the pan, do this carefully as it can be messy. Once on the other side, cook the quiche for another 3 to 5 minutes, then place on a clean plate. If you are going to use the same plate that was used to turn the quiche, ensure that it is washed properly as raw egg could contain Salmonella, which could make you ill.

To serve drizzle your favourite dark Balsamic vinegar over the quiche, with some coarsely ground black pepper and sea salt.

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PANFRIED QUICHE