Lazy Quiche

3 eggs
1&1/2 cups milk
1&1/2 cups grated cheese
1 medium onion, chopped
3 rashers rindless bacon, chopped
3/4 cup packet pastry mix
Salt and pepper to taste
1 teaspoon parsley flakes
1 teaspoon dried mixed herbs

Method: Place all ingredients in a bowl and mix well. Pour into a greased pie dish and bake for 40 mins at 230-250°C or until lightly browned on top.

Variations: Add any combination of the following ingredients to the quiche: 1 small can of corn kernels; 1 cup of finely chopped red and/or green capsicum; 1 cup of chopped mushrooms. The bacon can be substituted for 1 tin of drained shredded tuna.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.56.

Impossible Citrus Pie

4 eggs
1 cup sugar
1/2 cup melted butter
100g slivered almonds
1 cup coconut
Grated rind one orange & 1 lemon
1/2 cup lemon juice
1/2 cup orange juice
1 cup milk
1/2 cup sifted plain flour

Method: Place all ingredients in food processor and beat one minute. Place mixture into well greased 28cm pie plate and bake in 180°C oven for about 1 hour or until golden brown on top. Remove from oven to cool and set.

Serve with fresh cream and fresh fruit.

Source: contributed by Prue Trethewey in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.69.

Impossible Pie

1 cup sugar

1 cup coconut

1/2 cup plain flour

1 tspn. vanilla

4 eggs

2 cups milk

4 oz. (125g) melted butter

Method: Mix all together, put in a greased pyrex dish. Cook 30-45 mins. in a moderate oven. This ends up with a pastry type bottom, egg custard in centre, and a coconut top.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.115.

Cornish Pie

1 lb mince steak, 1 onion, 1/2 lb tomatoes, 1.1/2 cups SR flour, 1 egg, 1 cup milk, 4 oz semi-matured cheese, 1 tsp sugar, pepper and salt to taste.

Method: Slice onion, fry lightly in a little margarine. Add meat, pepper and salt to taste, cook until it changes colour. Thicken with a little flour. Place in casserole, slice tomatoes on top. Sprinkle with sugar, pepper and salt to taste. Make a batter with the flour, egg, milk and a pinch of salt. Pour over meat mixture. Top with grated cheese. Bake 30 mins. in moderate oven.

Source: contributed by E. Corkin in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.26.

Quick Quiche

3-4 eggs

2 rashers bacon, chopped

1 cup grated cheese

1 cup milk

1 onion, chopped

salt & pepper

3/4 cup pastry mix

Method: Beat eggs, add milk and pastry mix. Mix for a couple of minutes. Pour into greased pie dish.

Sprinkle onion, bacon and cheese into dish and bake in moderate oven for 50 minutes.

Serves - 4-5 people

Source: Recommended by J. Drew in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.11.

Impossible Salmon Pie

4 eggs
1/2 cup plain flour
1/2 tspn baking powder
2 cups milk
4 oz marg melted
pinch salt

Method: In a large bowl beat together above ingredients until blended. Stir in the next ingredients to make savoury version.

1 can tuna or salmon drained
1/2 cup grated cheese
salt & pepper to taste
1 onion finely chopped
1/4 cup chopped parsley

Pour into a lightly greased pie plate 9". Bake at 180 C until filling is set and top is brown, 35 - 40 mins. Serve hot or cold.

Source: contributed by Heather Allen in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.45-6.

Tuna Slice

1 425 g can Tuna

1 cup grated cheese

1 onion

lemon (squeeze)

1 cup savoury biscuits, crushed

2 eggs

chopped parsley

Method: Mix all ingredients together. Spread on slide and bake in moderate oven for 30-45 minutes. Serve with lemon wedges.

Source: contributed by P. J. Young in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.6.

Impossible Custard Tart

4 eggs

125 gm butter

1/2 cup plain flour

2 cups milk

1 cup sugar

1 cup coconut

1 teas. vanilla

Method: Mix all ingredients to-gether (preferably in blender) - pour into a greased pie plate. Bake 180C for one hour or until set.

(flour settles and makes crust base, coconut forms the topping, and egg custard filling forms the centre).

Source: contributed by L. March in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.9.

No Pastry Quiche

5 eggs

1/2 cup plain flour

4 tsp butter/margarine

1&3/4 cups milk

4 rashers bacon

Salt & pepper

Chopped onion, capsicum, herbs, spinach, tomato etc

Method: Mix all ingredients together and pour into a well greased dish.

Allow to sit while you prepare the fillings (this lets the flour sink to the bottom).

Add your favourite fillings into the mix (slices of tomato on top look good as well as taste good).

Bake in a moderate oven for 45-60 minutes.

Great hot or cold!

Source: Recommended by S. Aldridge in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.11

Country Quiche

3 eggs

3/4 cup milk

3/4 cup cream

1 cup chopped onion

1/2 cup grated cheese

1/2 cup chopped bacon

1 tspn chopped parsley

3/4 cup pastry mix

Method: Combine all ingredients in a pyrex dish and bake at 180-200C for 30mins. The pastry mix drops to the bottom and forms its own crust.

Variations:

Omit cream and use 1.1/2 cups milk.

Omit bacon and use ham or tuna, 1/2 tspn dry mustard and 1/2 tspn mixed herbs.

1 tomato and 1/2 cup shredded spinach or cabbage can be used.

Source: Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.15.

Impossible Pizza

500g (1lb) mince meat

1.1/2 cups milk

3 eggs

1 cup grated cheese

1 large onion

3/4 cup SR Flour

sliced tomato

parsley

Method: Cook together mince and onion chopped finely. Stir in 1/2 tspn salt, pepper and herbs to taste. Discard any fat or juices and spread in greased pie plate. Mix together and beat well the milk, flour and eggs and pour carefully over the mince. Bake at 400F (200C) for 25mins. Remove from oven and top with sliced tomato and sprinkle with grated cheese and parsley. Return to the oven for about 10mins, or until cheese has melted and browned.

Source: contributed by J. Huston in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.16.

Egg and Bacon Pie

3 eggs

1.1/2 cups grated cheese

1 onion chopped finely

1/2 cup chopped bacon

1.1/2 cups milk

3/4 cup pastry mix

Method: Beat eggs and add to all other ingredients. Pour into greased tart plate. Sprinkle with parsley flakes. Cook 45-50 minutes in moderate oven.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.17.

Impossible Country Quiche

3 eggs
1/2 cup chopped bacon
3/4 cup pastry mix
1&1/2 cups milk
Small chopped onion (optional)
1/2 cup grated cheese

Method: Beat eggs then add rest of ingredients. Bake in Pyrex dish 45 minutes in moderate oven.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.

Salmon Pie

1 tin Kraft Supreme
finely chopped onion
2 cups soft bread crumbs
finely chopped parsley
pepper and salt to taste
2 beaten eggs
2 cups milk

Method: Mix all together and put in a casserole dish, then pour over eggs which have been mixed with the milk. Bake in moderate oven for about 3/4 hour.

Source: contributed by Mrs. M. Highet in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (Glenelg; 1971), p.8.

Note: has the salmon been omitted or is this a 'Mock' dish?

Tuna Slice

1/4 cup Onion
1 large tin Tuna or Salmon
1&1/2 cups crushed Savoury Biscuits
Lemon Juice or Vinegar
1 cup grated Cheese
3 Eggs
1 cup Milk
2 tablespoons Parsley

Method: Blend all ingredients together. Bake 45-60 minutes, depending on depth of tin. Moderate oven.

Source: contributed by M. McInnis in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).