Friday, 27 October 2017

Mushroom quiche


Blogging is a lab space where we continuesly research for new recipes all the time. I have come across this recipe for sometime and have kept  reading  and googling to get the right one  as mushrooms have been my pick every time i see them in the malls . But sadly i am the only one who loves this especially when we had pizzas, my plate will be the dump hole for mushrooms and i would gladly always have a plateful of these .

Mushroom quiche is either easy or it could invovle a few  process. Usually it invovles a crust base and then filled with the egg mixture loaded with mushrooms.spinach or meat.
I enjoyed it for breakfast and can't wait for the mushrooms to hit the market again.


Ingredients 

  • 1 tablespoon olive oil 
  • 8 oz mushrooms, chopped 
  • 1 small onion , chopped 
  • 2 garlic cloves
  • 1 bunch spinach (optional )
  • 4 large eggs 
  • Salt and pepper to taste 
  • 1 cup milk
  • 1/2 cup cream
  • 1/4 cup parmesean cheese
  • 1/2 cup mozzarella cheese


Method

  • Preheat oven to 190 c.
  • Clean mushrooms and  dry  them, and then slicing thinly.
  • In a large frying pan add olive oil .
  • Add the onions and garlic.  Saute for 2 minutes .
  • Add mushrooms. 
  • saute until tender,briefly. 
  • Spray 9 inch baking  dish with cooking spray to prevent sticking. Spread the cheese, and mushrooms on the bottom of the quiche dish.
  • In a liquid  measuring cup beat the eggs ,
  • 1/2 cup cream and then add milk until the total volume comes up to 2 cups .
  • Beat to  light and frothy. 
  • Add the salt and pepper .
  • Whisk until frothy again. 
  • Pour the egg mixture into the quiche dish over the cheese and mushrooms.
  • Bake for about 40-45 minutes or until the egg is cooked, no longer liquid looking in the center, and turning golden on the edges.
  • Remove from the oven and allow to cool. Serve quiche at room temperature.
  • Enjoy!

Notes
An adaptation from Julia Child.
  • Keep the ratio!   1 egg in the measuring cup plus milk or cream to the 1/2 cup level.  2 eggs and milk or cream to the 1 cup level.  3 eggs and milk or cream to the 1 and 1/2 cup level.  And so on and so on.  Just crack   egg first into a measuring cup.
  • Make sure to dry the ingredients.  
  • Wet ingredients will make for a soggy quiche especially the mushrroms So pat out moisture with paper towels or whatever you have to do to ensure that your ingredients are pretty dry before putting them into the quiche dish.
  • Make sure to beat the eggs cream and milk to frothy before adding to the quiche as it will make your dish filling. 

2 comments:

  1. Haha, at my home too my kids hate mush rooms so I normally make a mushroom omelet just for me in the mornings on in a savory porridge love this quiche

    ReplyDelete
  2. Me too love Mushrooms,the recipe looks yummy and interesting :)

    ReplyDelete

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