‘Foodies Column’

Foodies ColumnHi there and welcome to our first ‘Foodies Column’!

My name is Toni, and I am a stay at home mum with two boys and a third little person on the way! I trained as a chef at the Regency Institute of TAFE in 2000, but decided I’d trade it in to be a stay at home mum.

In each instalment of our ‘Foodies Column” I will be sharing a recipe with easy step by step instructions and an illustration. I look forward to sharing my quick, easy and delicious recipes with you and any feedback, comments, questions and requests are most welcome.
This issue we will be looking at impossible pie. This pie is like a quiche without all the hassle of making a crust as it develops its own base when it cooks … just mix, pour and bake!

Impossible pies can be sweet or savoury. My favourite is the savoury, because it is so tasty and versatile. Serve with a tossed garden salad for an entrée, or main course. Perfect cold for the lunch box to avoid the drudgery of a sandwich everyday! Remember, recipes don’t have to be followed to the letter!

Exchange and experiment with your favourite ingredients to get your own unique result!

Impossible Pie (Serves 4 people)

INGREDIENTS: 1/3 cup plain flour; 1 1/4 cups milk; 1 Tablespoon Sour Cream; 3 eggs; 1 level Dessert Spoon of Chicken stock powder; 1 Zucchini, grated; 4 bacon rashers, chopped; 1 brown onion, chopped; 1 tomato, diced; 1/2 cup grated cheddar cheese; 1 Tablespoon Olive oil.


  • In a medium frypan, lightly fry the chopped bacon — not crispy. Set aside to drain on paper towel.
  • Meanwhile, sauté onions in bacon fat and olive oil until soft and transparent, drain on paper towel with the bacon.
  • In a medium bowl, whisk eggs well.
  • Add flour, sour cream and stock powder, whisking until all is smooth and lump free.
  • Stir in milk, making a smooth, wet mixture.
  • Stir in remaining ingredients, except for cheese, and season to taste.
  • Pour mixture into an oiled 23cm round flan/ quiche dish and sprinkle with grated cheese.
  • Bake at 180 degrees for 1 hour or until set (not wobbly when you shake dish).

Serving suggestion: Serve a warm wedge with a tossed salad. You may find this strange, but serve a wedge of pie drizzled with some of your favourite salad dressing;; I use Italian Dressing, it tastes fantastic!

Variation: Other great ingredients to use are: drained asparagus, sliced ham, leek, spring onions, sun dried tomatoes etc.
Remember, too many flavours can ruin the simplicity of this delicious recipe, keep it simple.

Tip: To boost your child’s vegetable intake, grate 1 zucchini and a carrot, and mix through. If you peel the zucchini before grating, they wont know it’s there!

I hope you enjoy this great recipe!