Sunday breakfast or maybe lunch ?

Here's again slow and lazy sunday. Time to sleep off the saturday's night extravaganza, or maybe time for an easy morning in some comfy pajamas.
Doesn't really matter, sunday is the most breakfasty day of the week!
It's really the only day we have time to  relax after waking up, because sunday afternoon is usually disturbed by the annoying thought of monday morning. That's why let's enjoy the morning as much as we can and really recharge, what a better way than with a great breakfast.
Take you time, prepare it the way you and your family like it. Make it special.

My propositions are made with a breakfast staple: EGG.
Two variations sweet and savoury, to knock the hangover out or to keep you satisfied during sunday's walk in the park or until a late lunch.

 Breakfast quiche with creamy cheese, onion and mushrooms
It's a form of quiche, but this one doesn't have the classic pastry. Made a bit like Italian frittata, but again I use heavy cream to make it and I bake it instead of frying it in a pan.

Sweet egg cup with crumbly ginger cookie
It's really a sweet cousin of the savoury pastryless- breakfast quiche. Can be a sweet start of a day or even a dessert.

you need:
round baking dish
4 oven-safe ramekins
2 mixing bowls
whisk
cuttingboard
sharp knife

ingredients :

for the breakfast quiche with creamy cheese, onion and mushrooms:
4-5 large eggs
4-5 champignons or baby bella
3/4 cup heavy cream or milk
1/2 cup Gruyère cheese or creamy Havarti or Emmental or Monterey Jack
1/2 medium onion
2-3 tablespoons fresh chives
1/2 tablespoon fresh parsley
2-4 strips of bacon
salt
pepper
cooking spray or butter for the dish


Start with preheating oven to 380° F (180-190° C).
Dice the onion, clean mushrooms and cut into slices (remember don't soak the mushrooms in the water, they tend to absorb liquids very fast, just rinse them fast and dry with paper towel). Fry the bacon strips, until golden brown and crispy, let them cool on the paper towel that will trap all the excess fat. Cut the bacon into small pieces (you don't have to use bacon for this dish, can be ham or even hot-dogs).

Into the mixing bowl crack the eggs, add heavy cream or milk and whisk it together. Chop chives and parsley and add to the egg mixture. Shave half a cup of the cheese inside, add a bit of salt and fresh ground pepper (cheese should be creamy and not to strong). Mix it all delicately together.

Grease the baking dish, best is the kind you use to bake pie or tarts. Pour the liquid inside the dish, make it max till 3/4 of the dish high. Rememer the quiche will puff a bit.
Now its time to sprinkle the goodies on top, I prefer to do it this way, rather than to mix it all together. The mushrooms, onions and bacon, or any other ingredients you will use will be pushed down by the force of gravity, thats why I sprinkle them on top and let them drown a bit while it bakes. Makes it even layer and looks very nice when you serve it.

I prefer when the egg mixture is not the main ''player'', I really like when the other ingredients shine through the dish, almost overcrowding it. That makes it tasty and colorful.

Note that you can use with the same base (eggs, heavy cream. cheese, salt, pepper + herbs) hundreds of different combinations of flavors and ingredients (spinach, tomatoes, artichokes, zucchini, bell peppers, asparagus, olives, anchovies, chicken, speck, ham feta...etc..etc...) Use what you have on hand or what you like the most, play with it and enjoy your creation!
Put it in the preheated oven for 20 -25 minutes, depends on how thick is your layer of quiche. The easiest way to check if it's done, is to stick the knife in the center of it, if the knife comes out clean and the center is nice and firm means its ready.

ingredients :

Sweet egg cup with crumbly ginger cookie:

3 eggs

1/2 cup of heavy cream

2 tablespoons of vanilla sugar or normal sugar plus vanilla extract

1 middle size peach or nectarine

1 banana

6-8 ginger cookies or graham crackers

butter or cooking spray for ramekins

Start with preheating oven to 380° F (180-190° C).
In a mixing bowl add eggs, heavy cream and vanilla sugar, whisk it until it's combined very well.

Cut your fruit into small pieces, more or less the same size (if you dont have peaches try with strawberries or blueberries). Add to the egg and cream mixture.

Grease the ramekins and carefuly pour the velvety liquid inside. Fill it out max till 3/4 of the ramekins height, so it won't bubble out. Crumble a ginger cookie or two on each portion. Instead of ginger cookies or graham crackers try nutty granola on top.

It's gonna be like a little suprise and unexpected twist. 

Bake them for 20-25 minutes, or until firm in the center and golden- brown on the edges. They are perfect for a sweet breakfast, dessert or maybe a mid-day snack. What is really good about it, you can really taste the fruit inside. Sweet and strength giving an alternative for those who only like sweet breakfasts.