Nothing is better than a leisurely weekend fry-up with the works: scrambled eggs, bacon, a couple of fat sausages, sauteed mushrooms and grilled tomatoes. But that is not possible on weekdays. The compromise- make a crustless quiche. It’s easy to heat it up quickly in the morning and to scarf it down before work.
The quiche also presents another opportunity to add more vegetables to your diet. That and the protein from the eggs make a good breakfast.Add cheese such as Pepper Jack to a crustless quiche (above) for an indulgent touch.
INGREDIENTS (Serves four to six)
50g softened salted butter, plus extra for greasing
1 small onion, 100 to 120g
150g mushrooms (Swiss browns or fresh shiitakes)
100g Pepper Jack (above) or cheddar cheese
Six 60g eggs
250ml full fat milk
1/4 tsp freshly ground black pepper
1. Preheat oven to 180 deg C. Butter a round 23cm pie plate or baking dish generously.
2. Peel and chop the onion into 0.5cm pieces and set aside. Remove the stems from the mushrooms and slice thickly – four slices from each mushroom or three for smaller ones. Peel off the stem of the broccoli with a vegetable peeler. Chop the stems and florets roughly.
3. Melt 50g of butter in a frying pan over medium heat. Add the onions and saute until translucent. Add the mushrooms and saute for two minutes. Add the broccoli and cook for two more minutes. Add salt to taste. If there is still liquid at the bottom of the pan, continue to cook until it has evaporated. Take the pan off the burner and let cool.
4. Grate the cheese. Beat the eggs, milk, 3/4 tsp sea salt and pepper.
5. Mix 3/4 of the cheese with the mushroom and broccoli filling and spread evenly in the buttered pie dish. Pour the egg mixture over and scatter the remaining cheese over the top. Bake for 40 to 45 minutes until well browned. Check after 35 minutes, in case your oven runs hotter.
6. Remove the pie plate from the oven, let sit on a cooling rack for 15 minutes, cut and serve with a salad on the side.
By Tan Hsueh Yun, Straits Times Food Editor. A version of this article appeared in the print edition of The Sunday Times on July 31, 2016, with the headline ‘Breakfast on the go’.