Mushroom Bread Quiche Cups

Name: Mushroom Bread Quiche Cups
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1 cup Portobello Mushrooms’ sliced; 1 cup Kale or palak chopped in ribbons; 1 onion, finely diced; 4 cloves garlic crushed; 1 tsp olive oil; 6 slices white sandwich bread (round, fresh); 4 regular size eggs; 1/4 cup milk; 1/2 cup cheese, grated (I used Mozzarella but you can use any melting cheese); 1 tsp mixed herbs- Thyme, Basil, oregano; 1/4 th tsp chilli flakes (optional); to taste Salt and pepper; Oil spray

Harjeet Kaur @cook_13349754

#ingredient4
#mushroom
Mushroom Bread Quiche Cups is another of my easy-breezy shortcuts to a delicious dish. My daughter was home after a long time and I was trying out something special at every meal. I gave the pastry a miss and used sandwich bread instead, filled with a quiche mixture made with eggs, kale, mushroom, onion and cheese. I had this sandwich bread with round slices and was going to make corn on toast with them but when saw mushrooms in the fridge I wondered what to make and then “Eureka” the bulb lit up and it said “Quiche”.
This was my way of making mini quiches and a maxi one – using toast cups made with round sandwich bread. It wasn’t a Masterchef kind of dish but my daughter polished off the mini quiches and that made me really happy.
Here is the recipe for Mushroom Bread Crusted Quiche. It is an exceedingly easy-peasy but impressive treat for your family for breakfast, brunch or tea-time on weekends. Impress your girlfriends with these when you are together for a gossip session.

Harjeet Kaur @cook_13349754

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Ingredients

30 mins

2-3 servings

1 cupPortobello Mushrooms’ sliced
1 cupKale or palak chopped in ribbons
1onion, finely diced
4 clovesgarlic crushed
1 tspolive oil
6 sliceswhite sandwich bread (round, fresh)
4regular size eggs
1/4 cupmilk
1/2 cupcheese, grated (I used Mozzarella but you can use any melting cheese)
1 tspmixed herbs- Thyme, Basil, oregano
1/4th tsp chilli flakes (optional)
to tasteSalt and pepper
Oil spray

Saved

Steps

30 mins

1

Heat 1 tsp olive oil in small pan over high heat. Add onion and garlic and sauté until onion is almost golden brown. Add the sliced mushrooms and chopped kale, sauté and cover and cook till they are nicely done.
Add the salt, pepper, mixed herbs and chilli flakes. Stir and remove from heat and set aside. I had round bread but if you do not have round bread then cut bread into rounds with a cookie cutter. Flatten the bread with a rolling pin. Try to use fresh bread. Meanwhile, preheat oven to 150
2

Now, as I said I am still taking baby steps as a baker and I do not have any muffin tins but I do have 4 silicon muffin moulds. Lightly spray the muffin tin if you are using one. I didn’t have to do so as the silicon moulds are easy to slip off. But I used a round oven bowl and sprayed a little oil on it. Now press the bread into the muffin tin. Place the muffin tin in the oven for a few minutes or till they are a little crisp or toasty.
3

Remove from oven and set aside. Whisk together the eggs, milk, and a pinch of salt and pepper. Divide the mushroom mixture between the muffin moulds.
Pour equal amounts of the egg mixture into each tin and top with the grated cheese. After pouring the egg mixture into the bread cups, immediately place in the oven, or else the filling will soak the bread and it may disintegrate.
4

You can innovate and make a quiche with shredded chicken, other veggies of your choice. I popped in a whole egg and it looked great. Bake for 12 minutes or until the top is lightly golden and the filling is set. Remove from oven and serve warm.
5

Once you bite into the Kale-Mushroom Bread Crusted Quiche Cups, savour the crunchy toast and the gooey filling with the herbs and garlic which will explode in your mouth and take you to foodie nirvana.