breakfast for dinner: individual crustless quiche with shiitake mushroom and shallot
Due to the (heavy) load of my homework, I’ll just be brief today–use the shiitake mushrooms. It makes a difference. That’s it.
individual crustless quiche with shiitake mushroom and shallot
Makes 1 serving
1/2 cup thinly sliced fresh shiitake mushrooms
1 shallot, thinly sliced
1 clove of garlic, finely chopped
1/2 tsp olive oil
2 tbsp Marsala wine or chicken stock
1 tbsp milk
2 tsp grated Parmesan cheese, divided
salt and pepper
Preheat the oven to 375F. Lightly grease an individual baking dish.
Beat together the egg, milk, and 1 tsp cheese and set aside.
Heat the oil in a pan over medium heat and saute the mushroom with a small pinch of salt. When the mushroom is softened and lightly browned, add the shallot and garlic to the pan. Saute until the shallot is tender. Add the wine (or chicken stock if using) to the mixture. Cook until the wine dries out. Turn off the heat.
Transfer the mushroom mixture to the baking dish and let it cool slightly. Pour the egg mixture over the mushroom. Top with the remaining cheese and some fresh grounded black pepper. Bake until the egg is set, about 10 minutes. Serve warm.