Kale Mushroom Quiche Cups

Kale Mushroom Quiche Cups

Q is for Quiche and is one of my favourites for BlogchtterA2Z2023. Kick your Monday blues with a healthy protein-packed breakfast. Having studied in a missionary school, I love everything English so much that my dad used to say I am Anglo-Indian. Having said that, I have stuck to wafer-thin sandwiches or scrambled eggs and never experimented further. This morning I was adventurous and make a quiche. I had eggs and mushrooms in the fridge but wanted something more to add to the quiche. The kale in the backyard was whispering; pluck me, eat me and they lured me to snip a few leaves to power-pack my quiche. These gluten-free cuties will set the mood for the week ahead. Homemade Kale Mushroom Quiche Cups are the answer.

Quite Quiche

Quiche originated in Germany, and later the French and English baked them. They serve Quiche as an entrée, for lunch, breakfast or even an evening snack. It is an egg custard with any savoury additions of your choice, like bacon, spinach, mushrooms, cheese or any newer recipes with more additions like I used kale.

The bake is really as simple as cooking the onions, kale and mushrooms, mixing up a simple egg base with grated mozzarella, seasoning it all, and popping it in the oven.

The egg bakes become golden and lightly browned on top when they come out of the oven and are real stunners. I fell in love the moment I slid the golden treasures out of the muffin cups. I think I am going to make them again when my friends come over, as they look really fancy yet so easy to bake.

 Recipe for Kale Mushroom Quiche Cups

Ingredients:

3 large eggs

½ cup Kale chopped into ribbons

1 small onion finely chopped

4 garlic pods crushed

6 button mushrooms chopped

1/4 cup whole milk or thick cream if you are not counting your calories

1 tablespoon olive oil

Salt to taste

Mixed herbs-Thyme, oregano, basil

1/4^th tsp Chilli flakes (optional)

Pinch of black pepper

1/4 cup grated mozzarella cheese

Method:

Preheat the oven to 100°F.

In a medium skillet, add the olive oil. Next, add the crushed garlic and chopped onions and sauté until pink.

Now, drop in chopped kale and mushrooms and cook until soft and done.

Add the salt, and mixed herbs and I added little chilli flakes as I like my food a little spicy.

In a bowl, beat the eggs with the milk, salt, and pepper.

Instead of a baking tray or ramekins, I used silicon muffin cups. There is no need to grease them and the baked quiche just pops out neatly from them. Divide the kale-mushroom mixture evenly between the muffin cups. Add the grated mozzarella cheese on top of each. Pour the egg mixture over the top.

Put the cups on a baking tray and place them in the oven and bake for 15 to 20 mins, or until the tops are golden. If you are not very sure, then insert a toothpick and check if it comes clean.

Serve warm with ketchup or any sauce you like.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Monidipa Dutta.

A2Z

1. Apple Crumble Pie
2. Baked Paneer Biryani
3. Double Chocolate Muffins
4. Ravva Dosa
5. Black-Eyed Peas or Lobia
6. Bread pakora or Fritters
7. Grilled Paneer Tikka
8. Hummus and Tahini
9. Stuffed Potato Idli
10. Orange Souffle in a Jiffy
11. Kadhi Pakora
12. Lemon Chicken
13. Meetha Pooda
14. Nutritious Mullakada
15. Organic Yardlong Beans Curry
16. Veg Potato & Corn Sizzler
17. Kale Mushroom Quiche Cups
18. Rainbow Rice or Pulao
19. Scrumptious Tehri or Veg Pulao
20. Two recipes of Chikkudkaya
21. Ultra creamy custard with mango
22. Velvety Mutter Paneer Curry
23. Whipped Vanilla Pound Cake
24. Xtra Roasted Baby Potatoes
25. Yummy Lentil fritters
26. Zesty Guava Chutney