STOVE TOP SKILLET QUICHE

Stove Top Skillet Quiche image

Provided by Marty Hufnagel

Categories Eggs

Time 35m

Number Of Ingredients 13

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5-6 large large eggs, beaten
1½ Tbsp heavy cream
¼ c cherry tomatoes, quartered
3 Tbsp greens of choice, chopped (halved) ie: collards, chard,baby kale or spinach
¼ tsp seasoning blend of your choice(we like 21 salute from trader joes)
¼ c crumbly cheese
3 slice bacon, cooked & crumbled
2-3 slice red onion,very thin strips
4-6 slice fresh mushrooms
2 Tbsp basil,chives, parsley, chopped & halved
¼ tsp salt & pepper to taste
¼ c good melting cheese
2 Tbsp pesto aioli for garnish

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.