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Quiche (Baked Vegetable & Egg Custard)

Name: Quiche (Baked Vegetable & Egg Custard)
Total time: 60 min
Yield: 6 servings
Ingredients: Onion 1; Carrot 1/2; Shiitake mushrooms 3; Spinach 1 large handful; Egg 3; Heavy cream 200g; Salt 1 tsp; Pepper 1/2 tsp; Cheddar cheese Generously; Grated parmesan cheese Generously; Butter a little; Olive oil as needed

A crustless quiche made by sautéing onion, carrot, shiitake mushroom, and spinach, folding them into an egg-and-cream custard, topping generously with cheese, and baking until golden. Light, creamy, and simple enough for a quick brunch or light meal.

Servings6 servings

Cook timeUnder 60 min

DifficultyBeginner

Ingredients

Onion1
Carrot1/2
Shiitake mushrooms3
Spinach1 large handful
Egg3
Heavy cream200g
Salt1 tsp
Pepper1/2 tsp
Cheddar cheeseGenerously
Grated parmesan cheeseGenerously
Buttera little
Olive oilas needed

Directions

1
Sauté the vegetables in a pan with a little butter and olive oil. Thinly slice the shiitake mushrooms and cook them along with the rest, seasoning lightly with salt and pepper. Preheat the oven to 180°C (350°F).
2
Beat the eggs well and add the heavy cream.
3
Stir well until fully combined.
4
Place the sautéed vegetables in an oven-safe dish first, then pour in the cream-and-egg mixture.
5
If you love cheese, top it generously with cheddar and parmesan.
6
Bake at 180°C (350°F) for 30 minutes for a soft, tender quiche.
7
Enjoy the quiche while it's warm and fragrant.

Tips

The original recipe also calls for milk, but adding both cream and milk makes the custard too runny. Cream alone is plenty.

#Quiche#Brunch