Wednesday, January 5, 2011
So, after the holiday euphoria, it's back to the daily grind. As usual, my days will be spent doing everything but accomplishing nothing. Take, for example, the unappealing task of sending and fetching the kids to and from classes, at various intervals of the day, with different schedules each day. Oh, how I loathe being left with odd pockets of time to do neither this nor that!
But that's being a stayhome mom for you. Your family is your work. :) I might groan and I might grumble, but when it comes to the crunch, I'll still choose to be that "professional" driver doing the boring school circuit in the unrelenting afternoon heat, nevermind the dreadful pigmentation I get in return. Ho ho.
This year, I have one child taking the PSLE (wish her luck), another child in K2 (P1 registration dilemma), and a third who's a Terrible Two (wish me luck). I have to admit, I am feeling a tad jittery, but well, I'll just take it one day at a time.
As my Dadday would have said, "Que sera sera."
All right then, end of monologue.
I wanted to share my first quiche of 2011. I love quiche because it offers so many meatless possibilities, and I'm happy to note that one of my most viewed posts is this Roasted Pumpkin Quiche. :) See? We all love quiche! *group hug*
This one I baked today is made with mushrooms and caramelised onions ... and readymade puff pastry! Which means, super fast and easy ... perfect for busy days.
- 1 pastry sheet, storebought (you can also use shortcrust pastry)
- 150g mushrooms, sliced (I used shiitake but feel free to use a combination)
- 300g red onions, sliced thinly
- 1/4 tsp soft brown sugar (optional)
- 3 eggs
- 5 tbsp whipping cream
- Shredded cheese (optional, as much as you like)
- Some oil and butter
- Chopped parsley
Thaw the frozen pastry sheet briefly so that it becomes pliable. Layer it over a buttered baking tin or dish, then trim off the edges all around. Poke holes at the base using a fork. Line with crumpled baking paper and fill with baking beads or rice. Bake at 170C for about 10mins.
In a skillet, heat some oil and butter, and saute the onions with brown sugar. As the onions begin to brown, throw in the mushrooms and continue to saute until everything is soft and cooked through. Add salt and pepper to taste.
Remove the pastry from the oven. Remove the crumpled baking paper as well as the baking beads or rice. Spread the mushroom/onion mixture in one layer.
Add some shredded cheese but this is optional. I used cheddar and mozzarella.
Beat the eggs and dairy whipping cream. Add a pinch of salt to taste. Pour over the mushrooms and onions, then sprinkle with parsley or any herb of your choice.
Bake at 170C for about 20 mins, or until the top and edges turn golden.
Allow the quiche to sit in the dish for 10mins before unmoulding and slicing.
Bon Appétit ... and wishing you happy days ahead, no matter how busy!