For the easiest quiche crust ever, flatten a slice of brown or white bread (crust on or off) by rolling it between two pieces of plastic wrap with a rolling pin (or empty wine bottle like I do if you don't have a rolling pin!). Butter both sides lightly and press into a muffin tin. I found that one slice was enough for two small quiche crusts.
Fry some onions and whatever else you would like to have as a filling, scoop into bread shell and break an egg over it.
I would beat the egg a little, mix it up, before pouring it over so it doesn't look like a fried egg on top if you're making a quiche. I made this for breakfast so then the fried-egg-look works.
Bake at 180 C for 15 min or until the egg is cooked. Carefully remove from the muffin tin
and serve on a plate decorated with balsamic reduction to make a smiley face. (Optional!)
As I said, I made this for a weekend breakfast so I fried some onion, bacon and mushroom to go on the crust and then topped each with an egg. Andre said they were good! I don't like egg too much, so maybe I'll try it next as a vegetable quiche.
