Best Stove Top 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.

VEGETABLE STOVETOP FRITTATA

Steps:

• Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
• Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
• Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

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.

SKILLET MEATLOAF

Steps:

• In a large bowl, mix together 1/4 cup of the tomato soup, ground beef, bread crumbs, egg, onion, salt and pepper using your hands. Shape firmly into two loaves.
• Heat a large deep skillet over medium-high heat. Brown the meatloaves in the hot skillet, then reduce heat to medium and cover with a lid. Simmer for about 25 minutes, or until meat is cooked through.
• Spoon the fat from the skillet, and stir in the remaining soup, water, and mustard. Top with mozzarella cheese, and let simmer uncovered for 10 minutes, stirring sauce occasionally.

STOVETOP STUFFING

Steps:

• Add dry bread cubes to a large mixing bowl and set aside.
• Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt, and sauté until the onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
• Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until the bread is evenly saturated.
• Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
• Add black pepper, cayenne, parsley, rosemary, and beaten egg to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
• Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add the stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time. Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
• Transfer to a casserole dish or serving plate.