Crusty Kale-Mushroom Quiche Cups

This is the 17th post for  #BlogchatterA2Z 2021 powered by Blogchatter.  Q is for Quiche.This Crusty Kale-Mushroom 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. Sandwich bread with round slices was in the pantry and I 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.

Mini Quiches

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. Quiche is a favourite, but I never attempted to make the 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 Crusty Kale-Mushroom Quiche Cups. 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.

Crusty Kale-Mushroom Quiche Cups

INGREDIENTS

1 cup Portobello Mushrooms’ sliced

6 slices white sandwich bread (round, fresh)

1 cup Kale chopped in ribbons

4 regular size eggs

1 onion, finely diced

4 cloves garlic crushed

1 tsp olive oil

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)

Salt and pepper to taste

Oil spray

METHOD

Firstly, heat 1 tsp olive oil in a small pan over high heat.

Next, add onion and garlic and sauté until the onion is almost golden brown.

Now, add the sliced mushrooms and chopped kale, sauté and cover and cook till they are nicely done.

Afterwards, 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 the 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) 

Subsequently, lightly spray the muffin tin if you are using one. I didn’t have to do so as the silicone 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.

Afterwards, 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.

Now, divide the kale-mushroom mixture between the muffin moulds.

Crusty Kale-Mushroom Quiche Cups

Lastly, 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 it 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.

Finally, remove from the oven and serve warm.

Once you bite into the Crusty Kale-Mushroom 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.

 

My previous posts for #BlogchatterA2Z are Andhra Pachi Tomato Pachadi, Bourbon Cream Pudding, 5 reasons to use cast iron utensils, Egg Dosa  How to Make Fajitas, My First Visit to Goa  Healthy Garlicky Potato Wedges, Mango Mint Iced Tea, Travelogue on Kashmir, Tomato Pappu, How to grow marigolds from dry flowers, How to make Nalleru Pachadi, No-cook Oreo Rosogulla Cream Pudding. Pineapple Chicken Curry.