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Quiche is always so versatile - an easy-to-prepare dinner, lunch or snack; and individual quiches are great for take-to-work lunches or for picnics or potlucks. Made with the canned vegetables, this can be made very quickly but it can, of course, also be made with fresh or frozen vegetables. If you are using frozen vegetables, steam them briefly and make sure that all excess liquid has been drained off - or saved for making soup, such as my Vegetable Stock. I've adapted this recipe from one I found on the Simply Great Meals website. Conversions: 425g = approximately 131/2 ounces; 125g = 4 ounces.
Units: US | Metric
Serving Size: 1 (1684 g)
Servings Per Recipe: 1