Crustless Mushroom Quiche

This is best paired with breaded chicken and fish fillet.

3 tablespoons butter
add 1/2 onion (finely chopped)
100 grams sliced fresh button mushrooms
100 grams coarsely chopped fresh oyster mushrooms
1 piece dried shiitake mushroom

1 In a pan, melt 3 tablespoons butter and add 1/2 onion (finely chopped); cook until translucent.

2 Add 100 grams sliced fresh button mushrooms and 100 grams coarsely chopped fresh oyster mushrooms; cook for 10 minutes.

3 Add 1 piece dried shiitake mushroom (rehydrated and sliced). Set aside. In a bowl, beat 2 eggs until well combined then add 50 grams grated Parmesan, 30 grams grated Gruyere, and 1/2 cup heavy cream; mix well.

4 Spoon mixture into ramekins and bake at 350ºF for 20 to 25 minutes.

Photography by Miguel Nacianceno │ Recipes and Food Preparation by Jun Jun De Guzman │ Styling by Paulynn Chang-Afable │Art Direction by Jonathan Roxas