Best Skillet Quiche Recipes

STOVE TOP SKILLET QUICHE

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

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.

MINI SKILLET QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Pour oil into a 6-inch cast iron skillet.
• Whisk eggs in a small bowl. Stir in heavy cream, garlic, parsley, onion powder, salt, and pepper. Pour into the oiled skillet. Stir in Cheddar cheese.
• Bake in the preheated oven for 30 minutes. Remove quiche from oven and let sit 10 minutes before serving.

SKILLET QUICHE

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.