Why yes, I made a cast iron crustless quiche. Say that ten times, real fast I dare ya. I’m absolutely obsessed with my Lodge: cast iron skillet. Like a fine wine, it just gets better with age. Oh, and I can drop it on the ground, and nothing will happen to it. However, I may do some damage to the tile flooring. That’s besides the point though. This skillet is one of the greatest kitchen gadgets I have. I can throw it almost anywhere (yep, including the floor) – inside the oven, on top of the stove, etc. The only place I can’t put it is into the dishwasher. It also has two handles for heavy lifting, which you will be doing constantly, since it is 8 pounds on its own.
Aside from the love affair I have been having with Lodge, I have been making plenty of breakfast dishes. I’m talking eggs galore here. Ever since diving deep into Eat the Yolks, thanks to Liz Wolfe, I have been eating even more of them. I have been adding yolks to my vegetables, ice cream recipes, and all things breakfast. That’s how I came up with the idea to throw the cast iron into my oven, with some eggs in it. I’ve always been a huge quiche lover. My mom used to make a few different recipes using smoked salmon, crab, assorted vegetables, etc. The crust was always killer, too. I mean this in the best way possible. The crush was always slam dunk delicious, but I don’t eat that anymore. You could make this with a delicious almond pie crust, but I wanted to go crustless. That way, I can pair it with some fruit on the side or grass-fed yogurt.
This may look like a bit of a hodgepodge, but I can assure you it is a delicious one.
Here is the beauty before I sliced into it. No, it isn’t very thick, but that’s the way I wanted it. You could always add more eggs if you want it to be thicker or create that crust I was talking about. Either way, slice up your life (every boy, every girl!) Please tell me somebody got that Spice Girls reference…
Cast Iron Crustless Quiche
- 12 eggs scrambled
- 2 tablespoons coconut oil or grass-fed butter/Ghee melted
- 4-6 green chard leaves chopped
- 5 in strips of bacon cuthalf
- 2 cups crimini mushrooms diced
- 2 red bell peppers diced
- 1 bunch of asparagus trimmed and chopped
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1 teaspoon white pepper
- 1 1/2 teaspoons garlic powder
- additional sea salt and pepper to taste
|Cook Time||30 minutes|
|Prep Time||10 minutes|
If you can eat dairy, I would totally add in some grass-fed or raw cheese to the mix.
- Preheat the oven to 375 degrees Fahrenheit.
- Pour the melted oil or fat into the cast iron pan.
- Cover the base of the pan with the mushrooms and bell peppers. Then, pour the scrambled eggs over the vegetables.
- Add all of the spices and salt/pepper.
- Layer the chopped green chard over the top.
- Place in the oven uncovered. After 15 minutes, remove the pan from the oven. Now, lightly press the bacon strips into the top of the quiche.
- Place the quiche back into the oven. Cook until the edges look golden brown. This could take anywhere from 30-45 minutes, in my experience.