Skillet Quiche
From elgourmand2 7 years ago
- 45 Min. to make
- Serves 4
Crickey; it’s 2:00 PM and have just been advised that my grandson’s parents are coming for dinner and I really don’t feel like a mad dash to town for a shop. I was planning on one of my, no crust, Quiche type omelets for dinner so why not amp that a bit and make it for five. Read more I normally do this like the tweak at the end of the recipe but I remember seeing a recipe that used hash browns as a crust and wanted to try that. I already had some chicken in to marinate and heaps of bacon in the freezer so why not. It worked very well. My SnL had his usual 3 helpings and everyone seemed well pleased. I used a 10” cast iron skillet and that was perfect for this recipe. Takes about 45 minutes and serves 6. See less
Ingredients
- • 1 tsp., or so, olive oil. shopping list
- • 2-3 cups shredded hash browns. Optional. shopping list
- • 5 large eggs. shopping list
- • A scant 1 cup light cream or milk. shopping list
- • 1/2 tsp. FG black pepper, to taste. shopping list
- • 1/2 tsp. Oregano. shopping list
- • ½ tsp. finely minced garlic. shopping list
- • 2 Tbs. minced onion. shopping list
- • 2 Tbs. diced bell pepper. Fire roasted if you can. shopping list
- • 1 cup sliced Oyster or Enoki mushrooms. Optional. shopping list
- • ¼ tsp. salt, to taste. shopping list
- • 1 cup fresh baby spinach leaves or Watercress tender parts, coarsely chopped. If using frozen spinach you want to squeeze out the water and maybe use ¾ cup. shopping list
- • 12 slices bacon, crisply cooked and crumble or 6 slices of bacon and half a cup of marinated and lightly steamed or sautéed chicken chunks. shopping list
- • 1 cup shredded cheddar cheese or cheese of choice. shopping list
- • 2 Tbs. Spring onion tops, diced for garnish, Optional. shopping list
How to make it
- 1. Prep the hash browns and put them in a bowl of water. Set aside.
- 2. Heat oil in a 10 inch cast iron skillet on medium heat and sauté the bacon until just crispy. You can add the chicken (if using) during the last 3-4 minutes of this and sauté it with the bacon.
- 3. Using a slotted spoon, remove the bacon or bacon/chicken to a bowl and set aside.
- 4. Pour off and reserve all but one Tbs. of the bacon drippings and reserve.
- 5. In the same skillet, sauté the onions and bell peppers. Roasted peppers don’t need this. Remove to a bowl and set aside.
- 6. Add a bit more oil to make 2 Tbs. and spread the WELL DRAINED hash browns in the bottom and up sides of pan. Cook about 5 minutes or until potatoes form a crust.
- 7. While the potatoes are cooking, beat eggs and milk in medium bowl with wire whisk. Add EVERYTHING else but the bacon drippings, and spring onion tops and mix well.
- 8. Turn the heat down to super low and gently pour the egg mixture into pan and gently distribute the solids but try not to disturb the potatoes.
- 9. Cover and cook 20 minutes and check for doneness. Egg mixture should be starting to set.
- 10. Turn off the heat and let sit, covered, 10 more minutes. Quiche is done when a knife inserted into it comes out clean.
- 11. Garnish with spring onion tops and serve right from the skillet.
- TWEAK: Skip the spud pie crust in steps #1 and #4 and add a cup of cooked short pasta (like penne or elbow) and ½ cup of cut up corn tortillas to step #5. This makes for a very chunky Quiche but the flavor is great.
- For the chicken marinade I just use Champagne’s “Brined Beefsteak” marinade (using raw sugar). Posted.
- Served this with a large mixed green salad.
People Who Like This Dish 1
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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