Tag Archives: quiche

Oyako brekky – Monday Made

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“I gathered all my eggs in one basket, because I believe in collectivism, and I wanted a tyrannical omelet.
”~Jarod Kintz

When I was in Japan I used to get my lunch from these little places that were takeaway only. I guess it was like a Japanese Deli. All the names of stuff were in Japanese Kanji (chinese characters) and I usually just guessed at what they were. I liked to try different things. Sometimes it was good, sometimes it was not.

One time I came back with a rice bowl with chicken and yellow stuff. It was pretty tasty. I looked long and hard at the Kanji on the label and deduced one of the words was “child”. Odd. So I asked my co-worker what the other symbol was: “parent”.

Parent and child was the name of the dish. It was chicken and egg on rice. When I say it like that it sounds good, but as soon as I looked at the symbols and could see the words parent and child, my stomach rolled.

Just this morning I got back from a big run and was mega hungry for eggs. I had some leftover roast chicken in the fridge  so I put together this quiche/omlette like contraption. It was great, and I guess it could be called Oyako Quiche…….

It’s quick, nutritious and just what you might need after a big early morning exercise session. It would be great to cut into quarters and keep in the fridge to heat up in the mornings as a super quick brekky.

What you need:

  • 6 eggs
  • 2 chicken drumsticks worth of cooked chicken
  • 1 leek
  • 100g parmesan

What to do:

  1. Roughly chop the cheese and leeks and whiz in the blender with the eggs.
  2. Pour into a greased and lined spring-form tin and then sprinkle with chopped chicken
  3. Bake in a moderate oven for about 20 minutes or until set.
  4. NOMMMMMMMM!
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Crustless Veggie Quiche with Mozzarella – Monday Made

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“All the goodness of a good egg cannot make up for the badness of a bad one”~ Charles A. Dana

This is one of those meals that came about from trying to only cook with what you had in your fridge (due to a bad case of can’t be arsed leaving the house).

Turned out quite well, really. Both kids thought it was great, hubby went back for seconds and I got that sense of satisfaction when you use up random leftovers.

I use rice milk in this only because I usually make a separate little Quiche for Luci, who can’t eat dairy. You could just put in regular milk.

The green tomato chutney was a housewarming gift. It had whole tiny tomatoes. Quite chunky and tangy. You could easily put in anything that is a little bit salty and vinegary instead of this.

Lastly, I bake this in a spring-form tin because I can never get anything out of my silicon flan dish. It is a great dish in theory, but you need two sets of hands to get something out of it and that still often ends badly.

NOTE: Every time I make Quiche I forget two things: 1. Trying to cut up a hot Quiche will always end in messy crumble. 2. It is incredibly hard to eat freshly baked Quiche without burning your mouth.

What you need:

  • 6 or 7 eggs
  • 3/4-1 cup rice milk
  • pinch of salt
  • 1/2 onion
  • 2 1/2 cups frozen veggies
  • 1 large potato, diced
  • 1/2 cup chutney
  • 1 cup mozzarella

What to do:

  1. Put the eggs, milk, salt and onion in your blender. Whizz until it all mixed/chopped.
  2. Cover the base of a spring-form tin with the frozen veggies. Pour half the egg mixture over it.
  3. Add a layer of chutney and then the cheese.
  4. Finish with the potato and then pour over the remaining egg mixture.
  5. Bake in a moderate oven for about 40-50 min, just keep checking to see when it is firm.