Recipe: Individual Breakfast Quiches
by Fazia Rizvi
31 July 2004, 12:04 PM
I like lazy Saturday mornings - getting up late, reading and having the
time to make a fancy breakfast. This morning I cleaned out the refrigerator and pondered what to make
with the leftovers. I'd made some crepe batter, but needed to let it rest
for a couple of hours but I didn't want to wait that long for breakfast. This was the delicious result:
Individual Breakfast Quiches (Makes 2) 1/2 cup shredded cooked potato (*) Press the potato into the the bottom of the quiche dishes. Sprinkle with 2
tablespoons of the shredded cheddar cheese for each. Over medium heat in a
small pan, melt the butter. Add the mushrooms and a pinch of salt and cook
for about 2 minutes. Divide evenly over the two quiches. Beat the eggs
with the whipping cream and pour over the two quiches. Sprinkle each with
a pinch of salt and freshly ground black pepper. Bake at 350 for 15
minutes. Let rest 1 minute before serving with a bit of creme fraiche (or
sour creme). (*) You can go all the way here and julienne potatoes on a mandolin, then
bake till tender to create a nicely textured potato crust. Or you can
use some almost baked tater tots. I actually used a bunch of leftover
Kentucky Fried Chicken Potato Wedges. I just cut off anything that was a
bit to hard and tough, and diced the rest, then pressed them into the
dishes. Wonderful!
4 Tablespoons shredded cheddar cheese
1/2 Tablespoon butter
3 cremini mushrooms, diced
2 large eggs
2 Tablespoons whipping cream
salt
pepper
2 5"
round quiche dishes