I had brunch the other day with a friend and had a fantastic Quiche Lorraine at Cafe Devine in North Beach. I decided to remake it for breakfast this morning. It's a perfect way to start a rainy Sunday and prepare for the Giants game tonight. I decided to not make a crust with this quiche because it takes time and frankly, I didn't feel like it. This recipe is for 2 quiche cups that I made in mini Ramekin dishes which turned out pretty damn tasty. I added some frozen peas for some green but you can substitute scallions or leeks instead if you have them on hand.
1 large shallot, thinly sliced
2 sprigs of thyme, leaves removed