An easy and authentic quiche using store-bought croissants instead of pie crust. Just bake it in a mold for a crispy texture and rich flavor, just like a pie crust. It's quick to make and has a luxurious appearance, making it perfect for entertaining.
Ingredients
Main Ingredients (4 servings)
- Store-bought croissants 2 pcs
- Mixed cheese 30g
- Wieners 2 pcs
- Onion 1/4 pc (60g)
- Shimeji mushrooms 1/2 bunch (100g)
- Eggs 2 pcs
- Milk 3 tbsp
Seasonings
- Salt (to taste)
- Pepper (to taste)
- Granulated consommé 1 tsp
Steps
- Cut 2 wieners in half lengthwise, then diagonally into thin slices.
- Peel and thinly slice 1/4 onion (60g).
- Trim and separate 1/2 bunch of shimeji mushrooms.
- Place the chopped onion and shimeji mushrooms in a heatproof container, cover with plastic wrap, and microwave for 2 minutes at 600W.
- Drain the microwaved onion and shimeji mushrooms in a colander.
- Season the drained onion and shimeji mushrooms with salt (to taste) and pepper (to taste).
- In a bowl, combine 2 eggs, 3 tbsp milk, and 1 tsp granulated consommé. Whisk the eggs and mix well.
- Grease the inside of a tart pan.
- Cut store-bought croissants into 3 pieces, about 1cm thick.
- Line the bottom of the tart pan with the cut croissants, filling any gaps. Press them firmly against the sides of the pan. If using croissants with sugar, they may burn easily, so opt for plain ones.
- Preheat your oven to 200℃ (400°F).
- Evenly spread the drained onion and shimeji mushrooms over the croissant base.
- Evenly scatter the sliced wieners over the top.
- Sprinkle 30g of mixed cheese over the wieners.
- Pour the prepared egg mixture evenly over everything.
- Bake in the preheated oven at 200℃ (400°F) for about 20 minutes, or until the surface is golden brown. If the edges of the croissants start to burn, cover them with aluminum foil to prevent over-browning.
- Once baked, remove from the pan and serve on a plate.
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