Lately my life has been divided between: a lot of work (for the summer period that is) and a lot of complaining about the weather (although that is improving). Now with long days at work, and no sun to speak of, I turned my attention to cooking.
For the moment I am less abroad, more home, which means I can actually concentrate on a more human (read healthy) eating plan: breakfast, lunch and dinner. Traveling completely ruins my eating habits as I have to spend time at airports, in hotels, in meetings (sandwich lunches – beurk!), and more often than I like it going out for business dinners. Which I don’t even get to take photos of, or review, because blog and work – two separate worlds. Although I’d love to see the face of some of my dinner partners if/ when I would take my camera out …
I’m rambling. Healthy eating. Home cooked food. Like this mushroom and onion quiche which will stand in for lunch 3 out of 5 days. With home made lunches it is always good to have a day in between so you don’t get ‘bored’ of the same lunch. (Voice of experience). Packed with a salad one day, with a tomato the other, it not only tastes great as a work lunch, but it is also a guilt free lunch. For a vegetarian version just leave out the ham or bacon.
Mushroom and Onion Quiche (about 6 servings)
100gr lean ham (or smoked bacon)
1 big onion
2 cloves garlic
100gr grated cheese (I used Comté)
200ml cream (I used 15% fat free cream)
1 pack puff pastry
Fry the onions and garlic over low heat, till translucent. When done, set aside.
Using the same pan, add the mushrooms and ham, seazon well, and cook till the mushrooms get soft and most of the water has evaporated. Add the onion and garlic mixture.
In the meantime beat the eggs with the cream, add the grated cheese.
Roll out the pastry into a round quiche pan. Pour the mushroom mixture onto the pastry. Make sure all ingredients are evenly spread. Pour the egg mixture on top, so it covers the mushroom mix.
Place the quiche in the pre-heated oven for 20min (at 220C).