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.
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
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
1/4th tsp chilli flakes (optional)
Salt and pepper to taste
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.
Food nirvana indeed. The filling had my mouth watering even as i read about it. They look too good to be eaten. Another beautiful recipe.
This looks like an interesting recipe.. something we would like to try over the weekend.
Awe! Looks delicious already! I tried out your mango.mint ice tea! My husband loved it.
This is indeed a new recipe for me. The Crusty Kale-Mushroom Quiche Cups sounds absolutely delicious, I am sure your daughter loved it
Great way to make quiche with bread instead of pastry!
Quiche is a family favourite and I’m not always happy with my pastry which can often turn stodgy. So perhaps this is a good idea to have a crisp crust.
OMG.. This looks heavenly and I am sure as your daughter loved it I would relish it too.
This bread variation is kind of new to me. I’ve had quiches before and love the variety. So much you can do with it
I love the recipe but want to know more about filling option. what can we use instead of eggs and mushroom. at my place, we do not eat these both things, so just thinking for some other options. thanks a lot dear for always sharing many great recipes with us.
This looks delicious! I’m definitely trying this recipe soon. I’ve made pastry sheets and they came out great. Will try it with them.
Oh wow, Harjeet the Quiche looks so yum, wish I can eat it directly from the post. I love Mushroom and kale, and along with herbs it sure is going to taste awesome.
This looks so tempting and delicious and I feel to just hop your place.
Looks delicious and a must-try too. Kale has become a favorite, recently. So nowadays I usually look for recipes with these greens.
I’m literally drooling over your recipes😋 Can’t try it now, so ordering something from Zomato😜
This is such an awesome fusion Harjeet ji! I am going to try it this weekend!
Definitely trying à this out sooner. Looks drool worthy
Aww this looks delicious .This is indeed a new recipe for me. The Crusty Kale-Mushroom Quiche Cups sounds yummy .Will try for sure
I am too afraid of pie crust and quiche is something that’s always store bought …but what a lovely idea to use bread instead… definitely going to try this one….
This is a totally new recipe for me. I had never even heard about it earlier. I am sure it must taste requisite. The presentation is just awesome!
Such an easy to rustle up Quiche! Kale and Mushroom would be a flavorful combination!