Sun-Dried Tomato, Arugula, Ham and Parmesan Crustless Quiches


photoAfter spending a week having copious breakfast, I tried to resume to my school breakfast this Monday ( smoothies or cereal bars),  but was not satisfied and was famined by the time 10am came. So last night  I decided to make some crustless quiches.
At first I thought of making one of my favorite, Asparagus and Boursin crustless quiches but since I had other ingredients on hand, i decided to play a bit.

My quiche may not look that appetizing,  but it was very good and very satisfying. I think next time I will however place arugula at the bottom of the quiche and not at the top for esthetic reason.

photo

Ingredients for 6 individual quiches:

  • 6 tbsp of sun-dried tomatoes ( the soft ones, or the one preserved in olive oil)
  • 6 tbsp of shredded parmesan
  • 8 oz. of fat-free ham ( sliced thinly and cut in small squares)
  • 3 oz. of fresh arugula chopped
  • 5 eggs
  • 2 1/2 cups of milk
  • dash of pepper
  1. Turn the oven to 400.
  2. Place the large round tray on a medium perforated sheet.
  3. Divide the ham among each round.
  4. Continue with the parmesan and finally the sun-dried tomatoes.photo
  5. Divide the arugula equally in each round.photo
  6. In a large bowl, beat together the eggs and the milk. Season lightly with some pepper.
  7. Pour the egg mixture in each round equally.
  8. Bake in a warm oven for 25 minutes.
  9. Eat warm or cold.

photo

Bon Appetit and Happy Cooking!!!

Sun-dried Tomatoes, Goat Cheese and Thyme Quiche


Eating those quiches in the morning have been a blessing:-) no more time wasted in the morning to figure out what’s for breakfast and even though those quiches are very filling, they are so easy to digest and I don’t feel like a ” stone” is in my stomach.
And I actually look forward eating them. Often I just eat just because you have to eat, it is healthier but I actually look forward my little quiche in the morning. Today I thought I would try another recipe which what was in my fridge: Sundried tomatoes and goat cheese.


Ingredients: 1 package of pie crust, 5 eggs. 2 cups of milk ( skim, whole, or even heavy cream), 5 oz of crumbled goat cheese,  3/4 to 1 cup of Sundried tomatoes well-drained( conserved in olive oil), salt and pepper, about 5 fresh sprigs of thyme that you would have removed the leaves from.
Cut your dough so that it will fit your mold. I used the large round mold tray just because it makes great single portion and it makes 6 just enough for my whole week:-)
With a fork, perforate the dough so that the crust won’t make an air pocket while it is cooking.
You don’t have to use pie crust if you did not want to.., you could eliminate it to make crust less quiche.
Divide the Sundried tomatoes equally in each opening. And do the same with the goat cheese. Set aside.
In a medium-sized bowl, break the eggs, add the milk, the thyme and the salt. Mix well. Empty the egg mixture equally in each opening and bake at 375 for 12-15 minutes. Et voila:-)


Bon appetit and Happy Cooking!!!!

Sun-dried Tomatoes, Goat Cheese and Thyme Quiche


Eating those quiches in the morning have been a blessing:-) no more time wasted in the morning to figure out what’s for breakfast and even though those quiches are very filling, they are so easy to digest and I don’t feel like a ” stone” is in my stomach.
And I actually look forward eating them. Often I just eat just because you have to eat, it is healthier but I actually look forward my little quiche in the morning. Today I thought I would try another recipe which what was in my fridge: Sundried tomatoes and goat cheese.


Ingredients: 1 package of pie crust, 5 eggs. 2 cups of milk ( skim, whole, or even heavy cream), 5 oz of crumbled goat cheese,  3/4 to 1 cup of Sundried tomatoes well-drained( conserved in olive oil), salt and pepper, about 5 fresh sprigs of thyme that you would have removed the leaves from.
Cut your dough so that it will fit your mold. I used the large round mold tray just because it makes great single portion and it makes 6 just enough for my whole week:-)
With a fork, perforate the dough so that the crust won’t make an air pocket while it is cooking.
You don’t have to use pie crust if you did not want to.., you could eliminate it to make crust less quiche.
Divide the Sundried tomatoes equally in each opening. And do the same with the goat cheese. Set aside.
In a medium-sized bowl, break the eggs, add the milk, the thyme and the salt. Mix well. Empty the egg mixture equally in each opening and bake at 375 for 12-15 minutes. Et voila:-)


Bon appetit and Happy Cooking!!!!

Breakfast Tomato Crustless Quiche


What do you eat for breakfast? Like a true French person, I love to eat bread with butter and jelly and of course I love my croissants. Because croissants, or shall I say, “good croissants” are hard to find in our area and I am cautious of their effect on my waistline, I only eat croissants on the week-ends if I find some good ones. Generally my breakfast will be scrambled white eggs and a croissant on week-ends. During the week, it really depends. Sometimes it is whole wheat bread with butter and jelly, sometimes it is cereals, and sometimes it is fruit. This week for whatever reason, nothing really stroke me fancy for breakfast.  But I know the importance of eating breakfast, I tried to fix some scrambled eggs on Monday morning. Result: I was happy with my breakfast but ran late that morning…It is too much trouble to prepare the eggs, eat and clean…

So i started to think that quiche would be great and that is what i fixed last night.

I used my large round mold tray and made 6 individuals quiches. You may heat them up or eat them cold. Which i did this morning.

Ingredients:

6 eggs, 2 1/2 cup of milk ( I used lactose fat free milk), 3 roma tomatoes, 10 oz of shredded gorgonzola cheese, 1/2 tsp of salt, 1/4 tsp of freshly ground pepper.

Slice the roma tomatoes very thinly, sprinkle some salt over them and lay them on some paper towels. Set them aside for a few minutes. In a large bowl, add all the other ingredients except the gorgonzola and mix well.

Take the large round mold and layer the tomatoes in a flower pattern. I placed 5 slices so it looked like a 5 petal flower. Sprinkle the gorgonzola on top, making sure to divide the cheese evenly. Take the egg mixture and empty it evenly in all 6 “circles. Place the tray in the warm oven at 375 and cook for 20 minutes or until the top is nice and golden, and the middle of the quiche is firm, and not liquid.

Eat the quiche as it comes out of the oven for dinner with a salad, or eat it cold  like me for breakfast. It was fabulous! and I was happy and satisfied this morning.

NB: You could also add a pie crust if you wished. Same cooking time!!!

Bon Appetit and Happy Cooking!!!