My No Crust Homemade Mushroom, Chedder Cheese and onion Quiche

I am so happy with this challenge of outdoor eating. I put it out on the table and out they come. I made some crispy duck and some Hoisin dip to go with the Quiche. #Summerchallenge1 #Lunch
My No Crust Homemade Mushroom, Chedder Cheese and onion Quiche
I am so happy with this challenge of outdoor eating. I put it out on the table and out they come. I made some crispy duck and some Hoisin dip to go with the Quiche. #Summerchallenge1 #Lunch
Steps
- 1
Volume.Preheat oven to 365 degrees or 180°C
- 2
Wash and dry the mushrooms then with olive oil add to the frying pan and just suet the mushrooms about 1 minute or two.
- 3
Spray a 9 inch flan dish with cooking spray to avoid sticking. Spread the cheese and mushrooms on the bottom of the dish.
- 4
Crack the eggs into a measuring jug add the half cup cream, then add milk up to the 2 cup measure. with a hand mixer or by hand until frothy add the salt n pepper amd whisk again until frothy.
- 5
Pour the egg mixture over the cheese and mushroom. Bake for 40-45 or until the egg is cooked. No longer liquidy and going golden brown around the edges.and diced onion.
- 6
Take out of the oven and leave to cool can eat at room temp or Cold.
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