I mentioned this recipe on Twitter the other day and someone asked for it. So here it is!
(I forgot to take a picture of it, but I'll come back and add that later, the next time I make this.)
This is a nice and easy dish to make and works well for breakfast and dinner. It is not quite a quiche, more like a souffle, because I make it without a crust. Who needs crust when you have all that cheese!
Serves 3 to 4
- 1/2 cup of sautéed button mushrooms (I like them well browned).
- 2 large eggs
- 2 large egg yolks
- 1 - 1/2 cups heavy cream
- Kosher salt and black pepper
- 1/2 cup crumbled goat cheese
- 2 - 4 fresh chopped cilantro (or 1/2 tsp of dry cilantro)
- 1/3 cup freshly grated Parmiginao cheese
Preheat the oven to 375 F.
In a bowl, combine the eggs, yolks, and heavy cream. Season the mixture with salt and pepper and whisk until blended. Whisk in the goat cheese, cilantro, mushrooms, and Parmiginao.
Set 3 or 4 5-inch ramekins on a baking sheet and pour the egg mixture into them, dividing it evenly.
Bake until the filling is nicely puffed and browned, 40 - 50 minutes. Let cool for at least 15 - 20 minutes before serving.