Uh! thank you god it’s the week end !!
I was really looking forward to a good sleep in .. it was such a long tiring week for me.
As the usual on a weekend, even though I have slept in today, I still couldn’t function without having my perfect morning coffee .. so I got this out of the way and just then I noticed how a beautiful and sunny winter day it was, and because of that I couldn’t resist checking on my herbs in the garden, I know they would be having a party on this sunny day .. and sure they were haha! looking glamorous and full of life…. all they need is some more sunny days like this, is it too much to ask ? I just love seeing them happy !!
Anyway, my Thyme pots were looking the best they could in this cold weather.. so I picked some leaves, left them on the kitchen bench and all I could think about is cooking a nice brunch using this lovely aromatic herb..
I then drove to my grocery store to stock up on some veggies.. and as soon as I walked past the mushrooms I knew what I wanted to cook for brunch .. Quiche !! I have eggs, thyme, mushrooms, buttermilk and I’m thinking of adding a bit of spice to it.. I got excited, went back home and started making this lovely super quick crust-less quiche.
What I love about these crust-less Quiches is that they are super quick to make, delicious and healthy.
I do love the classic ones with crusts too, they are richer and more filling though. so if you are watching your calories these days like I am or if you just want a lighter option. this is the one for you !!
There are endless ideas when it comes to quiches .. you could use the same recipe, replacing mushrooms and thyme with your favourite vegetables and herbs. would love to see you trying this and sharing your thoughts here in the comments below ..
what’s your favourite quiche filling ??
- 8 large free range eggs
- 6-8 button mushrooms sliced
- leaves of 6 fresh thyme sprigs
- green part of 2 spring onions chopped
- 1 teaspoon of harissa paste or chili flakes if you can't find harissa
- 2 tablespoons of tomato passata or fresh tomato puree
- sea salt and freshly cracked pepper to taste
- 1 tablespoon of light olive oil and extra for brushing the dish
- 1 garlic clove crushed
- 1/2 cup of butter milk
- 2 tablespoons of freshly grated parmesan cheese
- Preheat oven to 200 degrees Celsius and spray or brush a small to medium size (10-12 inch) casserole dish or two small ones with olive oil
- In a bowl beat eggs vigorously, add butter milk and season with a pinch of salt and pepper, leave a side
- In a medium pan add olive oil, crushed garlic, mushrooms, harissa and tomato passata and stir with a wooden spoon on medium heat for 2-3 mins until mushrooms slightly soften
- Add thyme leaves and spring onions to the pan and season with a pinch of salt, stir for an extra minute then turn the heat off.
- Add the mushroom mixture and grated parmesan cheese to the eggs mixture and fold everything together to combine.
- Pour the mixture into prepared casserole dish, I used 2 small ones.
- Place it on the middle rack of the preheated oven
- Bake for 10 mins on 200 degrees C, then reduce the temp. to 170 degrees C for an extra 20-30 mins or until it sets completely, always check the centre if it is still soft leave for an extra 5 mins then check again.
- When ready, get it out of the oven and let it cool for 5 mins before serving