Description
This is a yummy Japanese style crustless quiche packed with goodness! Bite into a fluffy cheesy quiche stuffed with crunchy edamame beans and sweet sun dried tomatoes. It’s the best!
Ingredients
Scale
- 3/4 cup milk
- 3/4 cup half and half
- 60 grams shredded cheddar (mozzarella or other pizza cheese)
- 2/3 teaspoon salt
- pinch black pepper
- pinch salt
- 1 1/3 tablespoon olive oil
- 4 large eggs
- 150 grams shelled edamame beans (drained)
- 6 sun dried tomatoes (sliced bite size)
- 1 cup shiitake mushrooms (slice bite size)
Instructions
- Preheat oven to 350 ºF.
- In a large mixing bowl add the milk, half and half, shredded cheese, salt and pepper.
- Break the eggs in a bowl and add to the milk and cheese mixture. Whisk everything together.
- In a pan over med heat, add olive oil, edamame beans, sun dried tomatoes and shiitake mushrooms, and cook for a few minutes. Season with salt and pepper and pour mixture in ramekins.
- Put ramekins on a cookie tray and add about an inch of water to the cookie tray.
- Baked in the oven for 20-30 minutes (depending on the size of ramekins), until quiche is cooked through. Serve hot or cold.
Notes
This quiche will keep refrigerated for up to 4 days. Reheat in the microwave for 1-2 minutes.
Nutrition
- Serving Size:
- Calories: 536
- Sugar: 11.3 g
- Sodium: 1269.8 mg
- Fat: 33.1 g
- Saturated Fat: 11.2 g
- Carbohydrates: 19.9 g
- Fiber: 2.3 g
- Protein: 26.9 g
- Cholesterol: 407.9 mg
