Recipe from Devil of a Cookbook by Fiona Hoskin
Serves: 8
Total Preparation time: 10 minutes
Cooking time: 40 minutes

50g Parmesan, cubed
150g cheddar, cubed
1 small onion, halved
120g ham, roughly chopped
50g plain flour (for a gluten-free option, see below.)
4 eggs
370g milk

Method – Preheat oven to 180°C.  Grease a 25cm pie tin and set aside.

  • Place parmesan and cheddar into mixing bowl and grate for 10 sec/speed 9. Set aside.
  • Place onion and ham into mixing bowl and chop for 5 sec/speed 5.
  • Add reserved cheeses and flour and blend for 5 sec/speed 4. Distribute evenly over base of prepared tin.
  • Without washing mixing bowl, place eggs and milk into mixing bowl and mix for 3 sec/speed 3.
  • Pour over base and cook for 40 minutes or until puffed and golden. Cool slightly before slicing.
  • Serve with a green salad and freshly baked bread.

Cook’s notes

  • Replace the Parmesan cheese with another strong cheese such as gorgonzola or add more cheddar
  • You may replace the ham with a tin of tuna.
  • Sliced Vienna’s, tinned asparagus drained or even Pepperdews may be placed on the filling before pouring egg and milk mixture over.
  • For a Gluten-free option, replace the flour with 30g cornstarch.

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