วันศุกร์ที่ 16 มีนาคม พ.ศ. 2555

Mini mushroom quiches

serves 6
ingredients
4 slices wholewheat bread, crusts
removed
2 teaspoons butter
225g/8oz mushrooms, wiped
with damp kitchen paper and
finely chopped
1 garlic clove, minced
4 eggs
100g/4oz Emmental cheese,
grated
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Roll each slice of bread with a rolling pin until flat, halve each slice and
arrange in a greased muffin tray, pressing each slice into the cake
mould. While the oven warms, bake the bread cups at a low heat until
crisp and dry. Remove from the oven and set aside.
• In a small frying pan, melt the butter over a medium heat. Add the
mushrooms and garlic. Sauté, stirring regularly, for 3–5 minutes until
tender. Season with salt and pepper.
• Break the eggs in a bowl, piercing the yolks with a small sharp knife.
Pour the eggs over the bread cups, dividing the mixture evenly. Top with
the mushroom mixture, and sprinkle with the cheese.
• Bake in the oven for 15 minutes, or until the eggs are just set.

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