Mushroom Quiche (Courtesy From Picnic Idea)
- 3 tablespoons olive oil extra-virgin
- 8 ounces sliced mushrooms thinly, assorted
- 1 chile pepper fresh mild, large
- 1 cup spring onions chopped, or 0.5 cup chopped chives
- 6 free range eggs large
- 2 tablespoons fresh cilantro chopped
- 1/2 teaspoon ground cumin
- 1 cup crumbled feta
- seasoning salt
- black pepper
- Have the oven preheated to 400F (200C, Gas Mark 6). Place a saucepan (or deep frying pan) over medium-high heat, pour the olive oil, allow to heat. Add sliced mushrooms; saute for several minutes till softened. Add chopped mild chile and continue to cook for 4-5 mins till turned slightly brown. When done add spring onions, sprinkle with pepper and salt to taste; set aside.
- Crack the eggs into a bowl, whisk well. Add cumin and chopped cilantro, sprinkle with seasoning (salt and pepper). Return the saucepan (or a frying pan) over medium heat and then drizzle the whisked and seasoned eggs over the mushrooms, stir to incorporate well. Evenly dust on top the feta flakes. Pan-fry for a couple of minutes till cooked at the bottom. Place the pan into the oven for another 8-10 mins till eggs cook through. When done set aside for a while.
- Using a spatula carefully transfer the mushroom quiche from the pan onto a warm platter.
olive oil, mushrooms, chile pepper, spring onions, range eggs, cilantro, ground cumin, feta, salt, black pepper
Taken from www.yummly.com/recipe/Mushroom-Quiche-_Courtesy-from-Picnic-Idea_-1665536 (may not work)