Quiche in a Cup (Mushroom Onion Quiche)
I still have a huge backlog of pictures sitting on my hard drive and camera, waiting to be posted. I might just make the next few entries picture-only, with minimal text, just to get it all out.
But today, my friends, I give you a recipe!
To be quite honest with you, I was a bit afraid of making quiches. That is, before I realized how easy quiches are to make. The quiches pictured above are crust-less (I was too lazy to make a crust for these mini-quiches, but if you want a crust, you can make one yourself, or buy a premade crust and line ramekins or a pie dish and then do everything else the same).
- 3/4 cup heavy whipping cream
- 2 large eggs, beaten
- mushrooms (I used oyster mushrooms– depending on your preferences, shiitake could also work)
- onions, diced
- 3/4 cups swiss or gruyere cheese, grated
- Japanese breadcrumbs (panko), to sprinkle
- salt and pepper, to taste
- 2 medium-sized ramekin (I used two teacups)
- Preheat the oven to 375 deg F.
- While the oven is preheating, saute the onions in a little butter or oil on medium-high heat until slightly browned. Add a little bit of salt and pepper to taste. Remove from the heat.
- Stir fry the mushrooms similarly, then add the onions back and mix.
- In the ramekins, put half the cheese.
- Split the mushroom-onion mixture evenly between the two ramekins.
- Top the two ramekins with the remaining cheese.
- In a separate bowl, mix the eggs and cream. Mix thoroughly and add the salt and pepper.
- Pour the egg and cream mixture over the cheese in each ramekin.
- Sprinkle some panko on top of each ramekin– this will create a slight crunch, adding to the texture when it comes out of the oven.
- Put the ramekins on a baking sheet (to catch possible overflow while it is baking), and place in the oven. Bake for approximately 30 minutes (a paring knife inserted in the middle of the quiche should come out clean).
- Non-vegetarian: Add cooked bacon or ham.
- Asian: I tried it with scallions and fish cakes (kamaboko), while removing the mushrooms. It had a very Asian flair, which was somewhat contradictory to the cheese in the quiche. But I liked it. It was interesting.
**Note: I put this in the “Simple College Cooking 101” category because if you have the materials, it is actually really simple to just mix everything together, and then toss it all in the oven. Technically speaking, you don’t necessarily need to pre-saute the ingredients. I prefer doing it when there are mushrooms involved so that I don’t lose the texture of the mushrooms in the quiche. It’s also a very easy template to begin with, and there are so many variations to the theme. Try them all! Let me know how it goes!
Filed under: Homemade, photography, Recipes, Simple College Cooking 101, Vegetarian | 2 Comments
Tags: cheese, cream, egg, Food, Homemade, mushroom, quiche, quiche in a cup, recipe, san francisco, Simple College Cooking 101, Vegetarian