Oh what a lovely and quick recipe for a week night... I am still so happy for having a proper oven....5 years living in Tokyo with nothing but a crappy little stove made me appreciate the art of the oven. Quiche, pies, roasts, hummmm, bear with me, and try this recipe, you barely have to cook anything... 
Serves 4:
1 puff pastry sheet, about 10 white mushrooms thinly sliced, 3 eggs, 1/2 cup milk, 2 small red onions chopped, 1 tsp olive oil, 1 tbsp thyme
1. Pre heat your oven to 180C. Brush a pie/ quiche plate with a bit of olive oil and tuck the pastry in it;
2. Heat the oil in a sauce pan, add onion and let cook for about 5 minutes. Add mushrooms and cook for another 5-10 minutes or until they are soft. Season with salt and pepper and place the mixture on top of the pastry;
3. In a small bowl mix egg, milk, thyme and season with salt & pepper. Pour this over mushrooms and bake for about 25 minutes.
Serve with some salad or simple white rice and enjoy.
Serves 4:
1 puff pastry sheet, about 10 white mushrooms thinly sliced, 3 eggs, 1/2 cup milk, 2 small red onions chopped, 1 tsp olive oil, 1 tbsp thyme
1. Pre heat your oven to 180C. Brush a pie/ quiche plate with a bit of olive oil and tuck the pastry in it;
2. Heat the oil in a sauce pan, add onion and let cook for about 5 minutes. Add mushrooms and cook for another 5-10 minutes or until they are soft. Season with salt and pepper and place the mixture on top of the pastry;
3. In a small bowl mix egg, milk, thyme and season with salt & pepper. Pour this over mushrooms and bake for about 25 minutes.
Serve with some salad or simple white rice and enjoy.
I'll make my bitching french cook, but usually you would use cream instead of milk (but may be like melted cheese you don't like creme?).
ReplyDeleteahahah, no I don't like cream, but I am getting there...slowly, slowly I am introducing dairy into the cooking (before I couldn't even do milk...so, fingers crossed that I will get there and become a truly dairy queen...eheh!
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