You know how some weekends are almost bipolar? The sun makes a confidant proclamation on Saturday, and you find yourself soaking it in outside on some patio. The ice-cream truck tinkers by, and the kid on my street who has been out everyday on his skateboard doesn’t make any exceptions.
Then Sunday comes almost like a regret. Clouds hang in the sky, except they are not curvy and contrasted against a bright blue backdrop. Instead, the cloud is the sky – a rather boring sheet of grey.
Today, Sunday is grey. For some reason my mood was also slated out of better days, and I wanted just to make lunch by myself. I decided on quiche.
I call this “quick” only because I used leftovers and a frozen pie shell, but in reality it takes 30 minutes to make this quiche. Still, it’s a nice thing to have on a cloudy day.
What I like about quiche is that you have layers to work to your advantage. One way to make quiche is to combine all your ingredients into the egg mixture. Another way is to layer them into the pie shell. Below is a general recipe for quiche, but what I’ve done with the quiche in my photograph is put a piece of cooked pork at the bottom of the shell, and top of the egg mixture with a sliced mushroom.
That way, there’s a meat surprise at the bottom of the quiche, and a presentable mushroom on the top.
Mushroom and Cheese Quiche Recipe
- 2/3 cup shredded cheese
- 1/3 cup sliced mushrooms
- chopped green onion
- 1 tsp all-purpose flour
- 2 eggs
- 1/3 cup milk
- salt and pepper to taste
- as much thyme as you’d like
- pie shell
- Preheat oven 350°degrees.
- Fry sliced mushrooms in butter, and lightly season. Set aside.
- Toss cheese, mushrooms and flour. Beat in eggs lightly, followed by milk and green onions.
- Pour egg mixture into the pie shell (or, layer in your ingredients.)
- Bake uncovered for 35 minutes.