8 eggs
1 cup wholemeal flour
2 cups milk
2 cups grated cheese
Filling:
400g tin tuna OR salmon
1 onion, finely diced
2 tomatoes diced
Method: Beat eggs then add flour, milk and grated cheese. Pour into a large pie dish and top with desired filling. Bake for 35-40 mins at 200C. Allow to cool for 5 mins before serving.
Variations: Other filling combinations could include: 2 cups of cooked chicken with 1 tin of chopped asparagus; 1 cup of diced ham with 3 cups of mixed, diced fresh or frozen vegetables; a 400g tin of kidney beans with 2 diced tomatoes and 1 teaspoon of chilli powder.
Hints: The flour in this recipe settles to form the crust when cooked. This is a good recipe for using up any left-over meats and vegetables. Suitable to freeze.
Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.47.
