Skillet Quiche Food

STOVE TOP SKILLET QUICHE

Stove Top Skillet Quiche image

Crustless Quiche with awesome savory flavor is a quick and easy meal any time of day. We especially enjoy the tiny skillet versions. A side of avocado and your meal is served! Changing the spices & herbs can turn this into a completely different taste so feel free to play with it. This recipe fits a paleo plan even though it...

Provided by Marty Hufnagel

Categories Eggs

Time 35m

Number Of Ingredients 13

Ingredients

5-6 large large eggs, beaten
1½ Tbsp heavy cream
¼ c cherry tomatoes, quartered
3 Tbsp greens of choice, chopped (halved) ie: collards, chard,baby kale or spinach
¼ tsp seasoning blend of your choice(we like 21 salute from trader joes)
¼ c crumbly cheese
3 slice bacon, cooked & crumbled
2-3 slice red onion,very thin strips
4-6 slice fresh mushrooms
2 Tbsp basil,chives, parsley, chopped & halved
¼ tsp salt & pepper to taste
¼ c good melting cheese
2 Tbsp pesto aioli for garnish

Steps:

1. Heat a small skillet over medium heat. Drizzle the bottom & sides with Olive oil. Lower the heat to very low.
2. Beat eggs, add in the creamy cheese, bacon and vegetables..Blend seasoning of choice, salt & pepper and half the herb blend into the egg mixture.
3. Pour into heated skillet. Cover immediately and let it sit undisturbed for a couple of minutes.
4. Check to make sure it's not too hot.Use a rubber spatula, loosen the bottom and sides of the skillet and stir around to get ingredients evenly incorporated. Adjust heat if necessary and replace cover and check back occasionally until nearly finished.
5. When the eggs are "set" sprinkle with melting type cheese and the remaining herbs. Replace cover, remove from heat and let cheese melt.
6. Drizzle some Pesto Aioli over the top if desired. If using a large skillet-plate and enjoy. If you used two mini skillets-eat them individually right out of the pan.

ONE-SKILLET CRUSTLESS ZUCCHINI QUICHE

One-Skillet Crustless Zucchini Quiche image

For anyone like me looking for a few more healthy dinner recipes, this is a nice addition. Very convenient as everything is cooked (and baked) in one skillet! I salt and pepper to taste. Great when served with red grapes.

Provided by kindcook

Categories Savory Pies

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon oil
1/2 cup onion, chopped
1 garlic clove, minced
2 medium tomatoes, diced
3 cups zucchini, chopped
6 mushrooms, sliced
4 eggs, beaten
2 ounces cheddar cheese
salt and pepper, to taste

Steps:

Heat oil in large iron skillet.
Saute onion on medium/low heat until clear, then add garlic and zucchini and cook, stirring frequently, for two minutes.
Add mushrooms and tomatoes and cook a minute more, still stirring frequently.
Turn off heat.
Add beaten eggs to vegetables and mix well.
Sprinkle cheese on top and put skillet into oven.
Bake at 400 F for 25 minutes.
Cut into wedges to serve.

Nutrition Facts : Calories 200.7, Fat 13.4, SaturatedFat 5.1, Cholesterol 200.9, Sodium 172, Carbohydrate 8.8, Fiber 2.3, Sugar 5.6, Protein 12.6

SKILLET QUICHE

Skillet Quiche image

A late night craving for quiche sent me to the kitchen to forage for appropriate ingredients. What I ended up with is an easily customized combination quiche/omelet that is quick and easy to make. (Ingredient amounts are variable, others can be added or completely omitted if desired.)

Provided by missi_weber

Categories Breakfast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

6 eggs
1 slice Velveeta cheese, half inch thick slice, cubed
1/8 cup sliced mushrooms
6 slices pepper bacon, cut into smallish pieces
1 (14 ounce) can diced tomatoes
1/4 small onion, diced
1 minced garlic clove
salt
pepper
1/2 cup shredded cheddar cheese

Steps:

In a metal handled skillet, fry the bacon pieces with the diced onion, minced garlic, and mushrooms.
While that is cooking, mix the eggs, cubes of velveeta cheese, salt and pepper.
Add the diced tomato to the skillet when the onions are starting to carmelize and stir. Let it saute another minute or two.
Add the egg mixture to the skillet, stir and let cook until the edges are puffy. The center will look a little wet still.
Sprinkle the shredded cheddar on top of the partially cooked eggs, and add extra sliced mushrooms on top.
Put the skillet into the oven on broil until the edges are slightly brown and the center is no longer 'wet'. I left mine in a little longer than it needed because I really like the toasty edges.
Cut into wedges.

Nutrition Facts : Calories 373.3, Fat 29.2, SaturatedFat 11.4, Cholesterol 360.8, Sodium 796.6, Carbohydrate 8.7, Fiber 1.5, Sugar 5.1, Protein 19

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