“It’s a perfect simple dinner, the wholesome and smart-eating meal, for working couple and small family.”
EAT the soup in the quiche.. Sounds special huh? It’s not only about eating the quiche, you’ll get to enjoy the soup, not separately, but in the same food! Yes, cream of mushroom soup was added into this wholesome and delish baked scramble casserole. Most of all, this is so simple and quick to make!
A satisfying and filling 1-dish western meal adapted from a recipe featured in a lifestyle magazine, I baked this dish this evening (it’s Monday!) as dinner. Yes, it’s Monday blue. Thinking that it’s still a long week to go, I was too ‘tired’ (or lazy) to fix rice-with-dishes dinner meal (laughing).
As this casserole dish is baked with mushroom soup, it is best to eat it cold so that the whole quiche will be able to hold up firmly. However, I served it hot, still. You know… Chinese loves hot meal (chuckling). Yes, it was kinda hard to cut and serve in perfect shape due to the runny mushroom soup. It got only much firmer when I chilled the remaining quiche, and had it cold as lunch the next day. Still, as nice!
There was this thing I liked about this particular recipe is its limited seasoning/ condiments used. Neither salt nor pepper was used, it was still perfectly flavourful!
This yummy goodness supposed to be baked in casserole dish, but I used a disposable aluminum foil tray to do the job. Do away with the scrubbing of stubborn stain on the casserole dish after baking food with egg and cheese, it left me some time to post this recipe up the same day. See!
1 tablespoon of butter
4 slices of shoulder ham, thinly sliced into strips
8 chicken chipolata (sausages), slices into 1″ thick lengthwise
1 tablespoon of bacon bits (get instant ones off the shelve or fry it crisped with fresh bacon strips)
1 tablespoon of olive oil
½ onion, thinly sliced
½ cup of evaporated milk (about 125 gram)
1 can of Cream of Mushroom soup
120 grams of shredded Cheddar cheese
4 small potatoes, peeled, boiled and mashed
1) Pre-heat oven to 120°C for 15 – 20 minutes. Grease the base and sides of a casserole dish with some butter (or foil tray).
2) Pre-boil potatoes: Peel and slice the potatoes. Boil a small pot of water to cook the potatoes till soften. Drain and let it cool. When cooled, mash it and set aside.
3) Place the remaining butter into a heated wok/ frying pan, fry chipolata, ham slices and bacon bits till browned. Remove from wok and set aside.
4) In the same wok, add olive oil, saute onions till soft with low flame. At the same time, break eggs into a large bowl, and stir in evaporated milk. Return the chipolata, ham and bacon and add into the egg mixture.
5) Pour the egg mixture into the wok with onions. Stir-fry to combine all ingredients. With medium-low heat, keep stirring the egg mixture until thick but runny consistency. Heat off.
6) Quickly place the mashed potatoes to the base of the casserole dish, and lightly press to firm the base. Then, pour the egg mixture into the greased casserole dish, followed by mushroom soup. Briefly mix the egg and soup, do it gently. Bake for 20 minutes on centre rack.
7) When done, bring it out from oven, and sprinkle with Cheddar cheese. Return it to oven, but place at upper rack this time. Increase oven temperature to 150°C and bake for another 15 – 20 minutes, or until the cheese is lightly brown. Serve warm or chilled.
A thick slice (abt 150 grams) of homemade baked quiche with potato base counts about 410kcal. Oops, it’s always the ‘cheese and milk business’! Choose low-fat cheese and evaporated milk, please (winking smile)! Forgo the bacon bits, too, if you could. If you haven’t noticed it, this helps you to minus off 50-70kcal intake…
Tips: Place mashed potatoes to the base of casserole way beforehand might be better for you, so that you’ll not feel pressure when you are trying to cope with the stirring (of eggs) before pouring onto the mashed potatoes base.
* Leave the bake cool and firm for about 10 minutes before serving it in order to keep this scramble quiche in better shape.