A quick version of quiche that doesn’t require making and rolling out pastry, this recipe is perfect for any meal. The ingredients for the filling can be seasonally adapted to make your own signature dish: Try asparagus in the spring and roasted squash in the fall. (Reprinted with permission from Cooking with Eggs: 50 Incredible, Edible Recipes.)
Yield: 4 servings
Ingredients
- 4 large bread rolls, roughly 4 inches in diameter
- 1 teaspoon olive oil
- 1 tablespoon butter
- 3 medium mushrooms, thinly sliced (1/2 cup)
- 1 large shallot, thinly sliced (1⁄3 cup)
- 3 ounces prosciutto or shaved deli ham, roughly chopped
- 1/4 teaspoon dried thyme
- 3 eggs
- 1/2 cup heavy cream
- pinch of cayenne pepper
- 1/4 teaspoon finely ground sea salt
- 2 teaspoons cornstarch
- 1 tablespoon chopped parsley
- 3 tablespoons finely shredded Parmesan cheese
Preparation
Preheat the oven to 400 degrees F.
Slice tops from the rolls, leaving a 1-inch base. Brush tops with olive oil, and place cut-side up on a baking sheet. Carefully cut the bread perpendicularly to the edge to within about 1/4 inch of the bottom without cutting through. Cut an X in the center without cutting all the way to the bottom, and dig out the interior bread with your fingers or a spoon. (Save the bread to make breadcrumbs for another dish.) Place the bread cups on the baking sheet.
In a small skillet, melt the butter. Add the mushrooms, shallot, prosciutto and thyme. Saute until the mushrooms and shallot soften and the prosciutto becomes crispy. Save a few pieces of prosciutto for garnish.
Divide the rest of the filling among the cups. In a blender, process the eggs, cream, cayenne pepper, salt and cornstarch until smooth. Add the parsley, and pulse to mix. Pour the egg mixture over the filling in each of the bread bowls. Sprinkle with Parmesan cheese.
Bake for 20 minutes until set. Watch the toast tops, as they can brown too quickly and might need to be removed a few minutes earlier. Remove from the oven, and garnish with prosciutto.
This article originally appeared in the May/June 2017 issue of Chickens.
