If your family won't eat 'quiche' just tell them it's Breakfast Pie!
Frozen puff pastry | 1/2 Packet , thawed (250 g) | |
Grated cheddar | 1 1/2 Cup (24 tbs) (375 ml) | |
Olive oil | 1 Tablespoon | |
Chopped onion | 1/2 Cup (8 tbs) (75 ml) | |
Sliced mixed mushrooms | 4 Cup (64 tbs) (375 ml of mixed mushrooms, shiitake, oyster, cremini and/or portobello) | |
Dried thyme | 1/2 Teaspoon | |
Dried rosemary | 1/4 Teaspoon | |
Eggs | 3 | |
Milk | 1 Cup (16 tbs) (250 ml) | |
Salt | 1/2 Teaspoon | |
Salt | 1 Pinch | |
Pepper | 1 Pinch | |
Fresh parsley | 2 Tablespoon , minced |
GETTING READY
Pre heat oven to 400°F (200°C).
MAKING
On lightly floured surface, roll out pastry large enough to line a removable bottom tart tin of 11" (28 cm). Gently press pastry into pan; trim edges.
Sprinkle evenly with grated cheddar cheese.
In large skillet, over medium-high heat; sauté onion and mushrooms in olive oil, stirring often. Until cooked down and liquid is evaporated.
Stir in thyme and rosemary, then remove from heat and let cool slightly; spread over goat cheese.
Whisk together eggs, milk, salt, pepper until frothy; pour over mushroom and cheese mixture.
Bake until knife inserted in centre comes out clean and crust is golden, 35 to 40 minutes.
SERVING
Serve warm. Can be made a day ahead and refrigerated - then reheated in 350°F/180°C oven for about 20 minutes.
Serving size
Calories 236Calories from Fat 162
% Daily Value*
Total Fat 18 g27.7%
Saturated Fat 9 g45%
Trans Fat 0 g
Cholesterol
Sodium 484 mg20.17%
Total Carbohydrates 5 g1.7%
Dietary Fiber %
Sugars 3 g
Protein 14 g28%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet