Quiche is an open face pastry crust in which custard, meat or vegetables are used as filling. It is a kind of savoury which can be served hot or cold. It is a part of french cuisine but popular in other countries.
I have used sandwich bread to make the toast cups, instead of pastry. Mushrooms, capsicum , cheese and egg are added as filling. Fresh bread should be used instead of stale bread to make toast cups. Bread slices has to be flattened and then toasted in the oven, then filling has to be added, here i have used mushrooms. On top of that cheese and on top of it egg mixture is added. Oregano seasoning and coriander leaves which are mixed in egg mixture, gives out a nice flavour. As soon as the egg mixture is added it has to straight away go into the oven for 12- 15 minutes or the cups will absorb the egg and become soggy. Rest it and serve warm.
INGREDIENTS
FOR THE FILLING
Mushroom 100 gm
Garlic 5-6 pods
Capsicum 1
Pepper 1/2 tsp
Salt to taste
Olive oil 2 tsp
OTHER INGREDIENTS
Cheese grated(cheddar) 6-8 tbsp
Wheat bread slice 6
Egg 1
Milk 2 tbsp
Oregano 1-2 tsp
Coriander leaves
Salt to taste
Pepper 1/2 tsp
Olive oil 1 tbsp
METHOD
Heat 2 tsp olive oil in a deep pan/ kadai. Add chopped garlic and sauté for a minute on medium heat. Add finely chopped capsicum and on medium heat sauté for a minute.
Add chopped mushrooms and sauté for 3 minutes on medium heat. Season with salt and pepper. Turn off the heat. Keep it aside.
In a bowl add an egg, 1 tbsp finely chopped coriander leaves/parsley, oregano seasoning, 2 tbsp milk, salt and pepper. Keep it aside.
Cut bread into round shape. I have used a steel cap to cut the bread into rounds.
Use a rolling pin to flatten the bread.
Preheat oven at 180 degree Celsius.
Grease the muffin molds with olive oil. Press the flattened bread into the molds and bake it for 3 minutes. Just toast it dry , don’t brown it.
Take it out from the oven. Divide the mushroom mixture into six equal parts and add to the toast cups.
Add 1 tbsp cheese(cheddar cheese or any other melting cheese) on top of the mushroom mixture. Then add 1- 1 1/2 tbsp egg mixture on top of cheese and immediately keep it to bake in the oven for twelve to fifteen minutes or until it is set.
The toast cups starts absorbing egg mixture so it has to be kept immediately in the oven.
Take it out of the oven and let it rest for 5 minutes. Serve warm.
