My mom and I have a mutual friend who is recovering from surgery and, whilst trying to think of an interesting and portable lunch to take to her, I imagined this bastardized version of Welsh rarebit, one of my favorite lunches. This could also be called a crustless quiche, or a frittata but - since this was cooked in my springform terrine pan - I am sticking with that elevated moniker.
Baked eggs are often rubbery but cooking the egg dish for 30 minutes and then allowing it to finish in the still warm oven, results in a creamy, juicy, custard-like finished product.
Truly yummy with a crisp green salad. Serves 4 for lunch, 8 as an appetizer (along with the aforementioned salad).
3 eggs
3/4 cup milk
1 cup sharp cheddar cheese, grated
1/2 cup white onion, diced
1 red bell pepper (optional, mostly for color), diced
1 Tbsp Worcestershire sauce
2 tsp mustard powder
1 tsp olive oil
Salt to taste
Preheat oven to 350.
Line a terrine mold, a bread tin or a spring form rectangular pan with parchment paper.
Cook the onion and red pepper (if using) in the olive oil in a skillet over medium heat. Stir from time to time and cook until the onion is translucent and the red pepper is tender. Salt to taste and set aside off the heat.
Crack the eggs into a bowl, add the mustard powder, and whisk well. Once all of the mustard powder has been mixed into the eggs and no lumps remain, add the milk and the Worcestershire sauce to the mixture. Beat again to incorporate into a homogeneous "batter".
Add the cheese, onion and red pepper and stir in well to ensure that these ingredients are distributed throughout the egg mixture. Pour into the parchment paper lined pan and place in the oven.
Bake for 30 minutes, Then, leaving the pan in the oven, turn off the heat and let the eggs cook for an additional 15 minutes in the residual heat.
Slice thinly (I usually fan out 3 slices next to the salad) and serve warm.