Leftover vege soup makes a great crustless quiche. Whisk 4 eggs with a 150g pottle Anchor Sour Cream, ½ cup flour, 2 cups leftover soup and salt and pepper to taste. Divide between 6 lined large muffin pans, top with Perfect Italiano Grated Mozzarella and bake at 180°C for about 35 minutes.

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