Frying Pan Quiche (nope, not a frittata).
One of my kid’s favourite things since he was a toddler is bacon broccoli goat cheese quiche. I usually make crustless individual-quiches with a giant muffin tin (desperation, the mother of invention; 5 kids all wanting different toppings/fillings? Voila! Everyone pick a tin and fill it with whatever the heck you want, and I’ll pour the custard over. Mission accomplished).
No oven, at the moment, so I figured I’d give it a go in a skillet. Worked awesome. Perfect 2 inch thick egg custard! Woohoo!
- 6 inch skillet & lid
- Bacon, onion, olive oil (anything that needs frying up before cooking)
- Broccoli florets, already steamed & drained (or frozen & zapped!)
- 2 cup measuring cup + 4 eggs + fill the rest w/ half&half
- pinch of salt & pepper & nutmeg
- Giant handful shredded mexi-cheese (no chèvre today, kiddo, sorry!)
Ring the skillet with olive oil and fry the bacon, chopped onion, etc. until translucent. Whilst that’s going, crack in the eggs in the measuring cup, beat/scramble, add half & half, add pinch of salt/pepper/nutmeg , beat again, add giant handful of shredded cheese and stir slowly to completly coat the cheese with custard with minimal spilling all over ;). Turn heat down to low in pan, & add the rest of the toppings that didn’t need frying, and gently pour over egg mixture. Place lid on firmly, and allow to cook/steam itself very slowly until the sucker is completely solid & doesn’t jiggle when the pan is wiggled. If my eggs & cream are cold that’s about half an hour. If they’re wicked cold, it’s more like 45 minutes. Room temp, no idea, because I’m never that organized. I suspect less than 30 minutes. Once set, rig a spatula around the edge for good luck, invert a plate over it, & flip both upside down, so the quiche is on the plate. About 50% of the time I’ve gotten impatient (or can’t tell if it’s jiggling when I wiggle the pan because the lid is too steamed up; take the lid off, swear, put the lid back on) and turned the heat up from low = browned bottom = I then scrape that off and invert onto another plate :whistling: Cut into wedges and serve.
This is becoming one of our hour long morning mainstays, because I don’t have to remember to casserole up eggs and bread the night before for a strata (oh the difference between 1 kiddo & 5 kiddos, much less planning in advance for things to go smoothly req), and it just SITS THERE cooking away, whilst showering / dressing / finding lost homework & shoes happen, with no supervision needed.
