Kale-Mushroom Bread Crusted 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 I was walking through the garden, the kale leaves were calling out to me and I had to bend down and snip a few. I wondered what to make with the kale and then “Eureka” the bulb lit up and it said “Quiche”. Kale is a superfood and I have organic kale growing in my garden and I try to use it in any dish I can.
I am a fledgeling baker and I knew that I would mess up the pastry the first time I tried it. It was breakfast time and I had to fix it in a jiffy. I love quiche, but I never attempted to make pastry. 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 prompted me to pat my back.
See that you use fresh bread as it can be shaped easily and will not crumble.
Here is the recipe for Kale-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.
KALE-MUSHROOM BREAD CRUSTED QUICHE CUPS
1 cup Portobello Mushrooms’ sliced
1 cup Kale 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
1/4th tsp chilli flakes (optional)
Salt and pepper to taste
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.
Meanwhile, preheat oven to 150 degrees.
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. (I am going to buy the muffin tins next time I am at the supermarket) 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. Remove from oven and set aside.
Whisk together the eggs, milk, and a pinch of salt and pepper.
Divide the kale-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.
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.
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.