Mince Beef Quiche

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Mince Beef Quiche (Crust less)

Ingredients

300g minced beef

1 medium onion, diced

1 tablespoon oil

2 tablespoons tomato pizza sauce

½ teaspoon salt

½ teaspoon dried oregano

¼ teaspoon ground pepper

3 eggs

½ cup of milk

½ cup of full fat mayonnaise

2 cup grated cheddar cheese

Method

1) Preheat the oven to 190°C. Lightly grease a flan dish with butter, then sprinkle all over with bread crumbs.

2) Heat the oil in a frying pan. Cook the mince beef and onion until the beef is browned and the onion is soft, remove from the heat.

3) Stir in the pizza sauce, salt, oregano and pepper.

4) In a bowl beat the eggs, milk and mayonnaise together then stir into the meat mixture. Fold in the cheeses.

5) Bake, uncovered, at 190°C for 30 - 40 minutes or until it is golden and puffed in the centre.

6) Rest for 5 minutes before cutting.

Recipe Notes

I used Hellmann's original mayonnaise, Asda's Tomato and Herb pizza topper sauce. I cooked it in a 27cm glass pyrex flan dish, didn't use any breadcrumbs and forgot to grease the dish but it still came out perfectly and didn't stick at all.

  

Runner Bean Chutney

This is the recipe I use to help me deal with the annual glut of runner beans, first time I'd had a go at making chutney this year, also did a tomato one, I'll try to find the recipe for. I'm very pleased to say that I really enjoyed this chutney when we opened it at the holidays. It is a very sweet one and goes lovely with home cooked ham.

Runner Bean Chutney

Ingredients

2 lb runner beans                                       

1½ lb onions                                             

1 tbsp (heaped) cornflour                            

1 tbsp turmeric

1 tbsp (heaped) dry mustard

1 lb Demerara sugar

1 lb soft brown sugar

1½ pints vinegar

Method

Prepare vegetables. Cut beans into small pieces and peel and chop the onions.

Cook sliced beans in salted water until tender.

Cook chopped onion in ½ pint of the vinegar in a large saucepan.

While the beans and onions cook mix dry ingredients (cornflour, turmeric and mustard) to a smooth paste with some of the remaining vinegar.

Strain cooked beans and add to the cooked onions with the most of the rest of the vinegar.

Cook for 10 minutes then add the sugar.

Finally stir in the paste made from the dry ingredients and boil for a further 15 minutes. (Tip: it's a good idea to keep back a little of the vinegar to rinse the cornflour etc from the jug.)

Bottle and cover.

Ready to use after one month. Although this chutney matures quickly it is a good keeper and stores as well as any.