Easy Bread Quiche

That moment when your vegetables are close to spoiling because you’ve over filled your fridge *gasp*. I get this moment about 2-3 times a week because I always buy more food than I should, same with catering; I ALWAYS over cater. I catered for a braai recently which had 10 guests in total but ofcourse home girl made enough food for 30+ people.

Point is I do not like food going to waste so as soon as things are about to spoil I wreck my head trying to come up with recipes I could share. This recipe happened to be a Quiche with a bread casing.

I love cooking, but more than that I am actually lazy. I could stand on the stove cooking the whole day, but baking is a different story because you don’t just throw in whatever – whenever. You need to measure and all that unnecessary stuff…

I woke up this morning craving quiche also I had mushrooms that were quarter to rotting, and I recently discovered some magical flavor using butter, garlic and leeks which makes the kitchen smells divine but it also tastes good. Lady Smarty Pants decided to use bread as a quiche case (Using a muffin baking tray). I left it in the oven at 160 Degrees on the thermofan oven option and went to take a quick 15 minute shower and I came back to find firm little bread cups.

This is a very easy home attempt, check out the recipe below and tell me hoe it goes.

Ingredients:

• 2 Slices of Bread (1 slice per cup)
• 15ml Butter
• 1/4 Chopped Leek
• 1 Garlic Clove
• 6 Button Mushroom chopped in chunks
• 3 Sprigs of Thyme
• 2 Eggs beaten and seasoned with aromat.

Method:

1. Preheat oven to 160 Degrees Celsius (Thermofan + Convection).
2. Grease you muffin tray with Spray & Cook and fill the muffin pan with a slice of bread, pressing it along the edges and bottom of the tray (Dont press too hard and flatten the bread because you will make holes in it causing the mix to seep through).
3. Bake the bread cases for 15 minutes.
4. Add your butter, leeks, mushrooms and thyme to the pan and cook on low heat (Do not melt your butter in high heat first because leeks burn easily). Cook your mixture for about 15 minutes till your mushrooms are cooked. Lightly season.
5. Once your bread cups are ready and have set in the muffin shape, fill them up with your mushroom and leek mixture.
6. Beat the eggs and add less than a pinch of aromat then fill up your bread cases with the eggs. 
7. Once the egg is filled to the top, leave open half a cm and add grated cheese, then top up with your egg all the way to the top again.
8. Change the oven option to convection and turn the heat up to 180 Degrees Celsius and bake your mini quiche till the top rises.
9. Poke the top with a knife to check how well your egg has been cooked.
10. For a soft egg option bake for about 15 mins and for a well done egg bake for about 20-25 mins.
11. Allow your quiche to cool for about 10 mins before taking it out of the muffin tray.

Plate and Serve as desired. 

You can try this recipe with any fillings you have at home but the most crucial thing you cannot substitute is the egg and the cheese.

Feed Mind body & Spirit

Hi I am Simphiwe Malepe . Welcome to my  lifestyle blog. I am passionate about topics that allow humans (Mostly Women) to grow spiritually and mentally. I love cooking, drinking wine and educating people about my passions in an unconventional way.