Throw in the Skillet Quiche

IMAG0545I’m not a fan of quiche so me making such a dish is unusual in its self. It was a lot harder than I expected and I started cooking when I was tired. There was a lot of timing issues I’m still not sure how I’d handle: fry bacon, make pie crust/bake pie crust, boil water, cook veggies, and mix the flour into the eggs. Whew! I’m tired all over again talking about it.

I’ve adapted the recipe from the “Classic Quiche Lorraine” and “Individual Quiche Casseroles” recipes in Section 10, page 203 in the Better Homes and Gardens New Cook Book 1981 and added a bunch of things. I used the pie crust recipe as-is from Section 13, page 288.

Single-Crust Pie

1-1/4 cups all-purpose flour

1/2 teaspoon salt

1/3 cup shortening or lard

3 to 4 Tablespoons COLD water

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In a mixing bowl stir together flour and salt. Cut in shortening/lard till pieces are the size of small peas. Sprinkle 1 Tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into ball. On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope-shaped, or scalloped edge. Do not prick pastry.

To keep crust in shape, line the un-pricked pastry shell with a double thickness of heavy-duty foil. Bake in a 450 F degree oven for 5 minutes. Remove foil. (I had a bubble but poked it and it went away.) Bake 5 to 7 minutes more or till pastry is nearly done. Remove from oven; reduce oven to 375 F. (The original recipe called for 325 F but it was too juicy so we turned it up and it worked like a charm).

Throw It In The Skillet Quiche

Preheat oven to 325 F. (I had my my oven on to cook the pie crust so I had to let it cool down)

4 slices bacon

1/2 cup chopped fresh mushrooms

1/2 cup finely chopped celery

1/4 cup chopped onion

1/4 cup spinach

1 cup of shrimp (I had about 4 handfuls of frozen, breaded shrimp)

4 eggs

1-1/2 cups milk

2 Tablespoons all-purpose flour

1 cup shredded cheese (I used Mozzarella but the original recipe called for Swiss)

Ground nutmeg

1/4 teaspoon Rosemary

1/8 teaspoon coarse black pepper

1/4 teaspoon Marjoram

1/4 teaspoon Parsley

1/8 teaspoon salt

Mostly I stuck with the directions in preparing the recipe. If you buy a prepared crust from the store, great. It will save you some messy hands. If you would like to make mini quiches, have at it – just ensure to use boiling water around the little crocks/pans and they should be done in about a little less than half the time.

“Cook bacon till crisp; drain, reserving 2 Tablespoons drippings. Crumble bacon, set aside.”

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“Cook mushrooms, celery, and onion in reserved drippings till tender; drain.” (I set the water to boil and totally forgot to chop the veggies.)

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“Beat eggs, milk, flour, and salt.”

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“Stir in cooked vegetables, bacon, and cheese. Drop in shrimp. Stir.”

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“Turn into pie crust. Sprinkle lightly with nutmeg.”

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Pour cheese mixture into HOT pastry shell. If necessary, cover edge of crust with foil to prevent overbrowning. I’m not sure if placing boiling water in the oven made a difference or not? Probably unnecessary, huh? I was getting a little harried in the kitchen and just did it anyway.

Bake at 375 F for 35 minutes or till a knife inserted near center comes out clean and doesn’t appear juicy. Quiche is firm. Let stand 10 minutes before serving. Makes 6 servings.

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We had some of the cornbread I made the other day with the quiche. For my first time making it, and screwing around, it filled the house with the best scents of savory pie crust, eggs and herbs & spices. I dislike both mushrooms and onions but found them to be savory and the foil that made the recipe so good. Remember I didn’t chop any of the veggies? It didn’t make a difference, so if you are a kind of throw it in cook like me, you know how to adjust the amounts given in this recipe.

I think Amarah’s looks the most like my quiche, what do you think?

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About WyomingStoryGirl

I like all kinds of recipes and feeding the growling stomachs of my friends and family.

Posted on March 27, 2012, in Foodie, for the Home, Recipes and tagged , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. 3 Comments.

  1. I love Quiche and this looks very, very YUMMY!!! How did YOU like it, not being the greatest fan of Quiche?

    • It was really good but it’s still an egg dish. Not used to eating eggs as a “dish” yet. Wish I’d remembered to put the perfectly cooked bacon in during the baking. Or even on the reheat. My husband said it was better reheated, as leftover. Great breakfast dish. Compared it to my best rabbit or elk or antelope made up recipes.

      • I forget things sometimes too. 🙂 I bet it was just as good without the bacon. I don’t think I really eat a lot of egg dishes either, mostly because I don’t even think about looking for recipes for egg dishes, habit to use for breakfast I guess. 🙂 I do like Quiche tho! Looks like you did an eggcelent job! Hehhehe

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