Tuesday, January 6, 2015

Crustless Skillet Quiche Surprise! A clean, easy weeknight dinner!

Whats not to love about quiche, or it's close cousins frittata and egg bake? They are tasty, fluffy and totally versatile. 

In my experience, egg bake takes a little more time, since it is better to let sit overnight if possible. And many times they are layered with cubed bread or hash browns. I have nothing against either one, necessarily, but I get a little picky (bread without HFCS and preservatives, made with whole grains and preferably organic but at the very least clean, 5-6 ingredients max--good luck finding frozen hash browns with no preservatives...bummer!). What's a girl to do? Make crustless quiche! How to make it better? Make it entirely in your cast iron skillet (one pan to clean up? Yes please!).

What is so great about crustless quiche? Well no crust=easier, no wheat/gluten, fewer carbs and therefore a great choice for a weeknight dinner!

What makes it so dynamic? You can put anything in it! Really, just toss any leftovers, veggies, cheeses and eggs together and voila! This recipe is a guide, really, I've also made it with some leftover taco meat, broccoli or peppers or spinach (fresh or frozen), cheddar cheese, Swiss cheese, no cheese - gasp! I know! - it all works just fine.

So, without further delay, I give you clean, crustless skillet quiche:

What You Need
8 large eggs, fresh I you have chickens, organic or free range if you don't 
1c organic whole milk (you can sub non-dairy, I recommend plain, unsweetened)
1 and 1/2 tbsp organic butter or organic coconut oil
3-4 organic baby Bella mushrooms
1/4 to 1/2 organic onion, any variety you like
5oz container organic greens of your choice (kale, spinach, chard, mixture of those - even sub frozen! Just be sure to drain first)
4oz grated cheddar cheese, organic if you have it
3-4 tbsp grate Parmesan cheese
1/2 - 1c ham, bacon, sausage (nitrate free), or a combo, whatever you have on hand
Salt and pepper to taste
*optional: 4 tbsp cream cheese

What To Do
Preheat oven to 375 degrees.
Sautée onions & mushrooms in oil/butter until tender, about 3-5 min, on low heat (no damaged fats here!). While that's going on, chop your meats and mix your eggs, milk, salt, pepper and cheeses in a large measuring cup or mixing bowl. 

When veggies are tender, chop your greens and toss them in. Cook for a few minutes until wilted. Add meats and 1/2 tbsp butter/oil. Move around in skillet to coat butter on the pan (trust me, it helps keep things from sticking). 

Remove from heat, let cool for a minute or two, pour egg mixture over top and place hot skillet in preheated oven for 35-45 min, until puffy and golden brown. Allow to cool about 5 minutes. Cut like a pie, serve alone or with some cut up veggies (we like mini sweet peppers or sugar snap peas - yum!). Enjoy!

*what to do with the cream cheese? I "sliced" it into about 8 pieces and laid it like a pinwheel over the sautéed ingredients before pouring the egg mixture and baking. It is entirely optional, but very tasty should you go that route.

No comments:

Post a Comment