I have been asked before why I don’t put measurements and exact figures into my recipes and this is why. This recipe I totally made up. No previous skimming of recipe books or googling. I just had an idea and made it up as I went along. Cooking should be like that… take an idea and make it your own. Hence why I think precise measurements aren’t a requirement.
As to why quiche: when I as in Barcelona I ate at this one place in La Boqueria where they had the most yummy quiches ever. Usually I hate quiche, but these ones I loved. I figured it was because they didn’t use egg yolks (I hate egg yolks). So I set out (when I got home) to re-create the dish (an egg-white only quiche).
I have never made a quiche before, I barely ever eat them, but with at least the idea in mind that it’s an egg and pastry dish, I made up my own, the below is what I did. (It was pretty delish as well… though I say so myself!)
Mushroom and Feta Quiche
What you will need:
- puff pastry squares
- skim milk
- crumbly feta
- olive oil
- salt, pepper, tabasco
- deep muffin pan
Spray your muffin pan with a light baking spray and take your puff pastry squares out to thaw.
Saute your mushrooms and onion (there should be way more mushrooms than onion) in a pan with some butter and a little finely chopped garlic. Season. Once cooked through (translucent not burned) take off the heat and set aside to cool.
In a bowl whip your egg whites up with a some milk and a splash of olive oil. You want to aerate the mixture, so put some muscle behind the fork! Then add in chopped coriander, a little crumbly feta, a little parmesan, and your cooled mushroom mixture. Season with salt, pepper, and tabasco.
Fill each hole in your muffin tray with a pastry square, then add a teeny amount of extra feta to the bottom of each square before topping to about 3/4 the way up with the egg mixture. Bake until the puff pastry is browned and the eggs are cooked through.
(Just in case: for 6 deep muffin trays… I used 4 egg whites and about a tenth of a small Almarai milk bottle; and if you are concerned about the volume of mushroom mixture – don’t add it to the eggs, just spoon directly into each pastry square so that you can control amounts.)