Stove Top Cast Iron Skillet Quiche

By Slimshoppin @slimshoppin

This is a great summer time meal to make on the stove-top so you don’t have to heat up the oven. When I got home from work tonight, I knew I didn’t have a lot of things left in my fridge or pantry. It’s almost Friday, I’ve had 2 teenaged sons and an almost teenaged daughter eating me out of house and home! Since they are home during the summer, it’s been a challenge to keep the fridge stocked until the end of the week.

I looked in my fridge and my pantry and freezer. I pretended I was on the show CHOPPED. What could I make with what I have??? After a few minutes, I’m not going to lie, I was thinking of ordering pizza! Then I thought I would just run to the store and get something quick to make. But I hate doing that because “getting a few things” turn into buying more stuff than I need and more often than not I walk out $50.00 poorer!

I had 1/2 of turkey ham in the freezer – (probably saving it for mac and cheese). I had eggs, a little bit of cheddar cheese, and I had a few baby peppers and onions. Then it clicked – I’m making a stove-top skillet quiche!!!

One tip – you really want to turn the heat down almost as low as it will go so that the bottom won’t get burned. It will cook through at that low temp.

Print Stove top cast iron skillet quiche

Serving Size: Serves 4

Quick and easy weeknight meal - serve with roasted potatoes and a salad and you've got a great dinner!

Ingredients

  • 1/4 cup diced red peppers
  • 1/4 cup diced white onion
  • 1 tsp. butter
  • 6 oz. turkey ham, diced
  • 2 oz. cheddar cheese
  • 6 eggs
  • 1/2 cup skim milk
  • dash of dried oregano
  • dash of chili powder
  • 1/2 tsp. crushed red pepper flakes
  • 1 tsp. black pepper

Instructions

  1. In a cast iron skillet, melt the butter and add the peppers and onions.
  2. Cook for a few minutes until the veggies start to soften.
  3. Add the diced turkey ham and cook for a few more minutes.
  4. In a medium bowl add the eggs and milk and spices and whisk well to break up the eggs.
  5. Slowly pour the egg mixture over the turkey ham and eggs - DO NOT STIR!
  6. Sprinkle with the cheese and cover with a lid.
  7. Cook on very low heat for 20 minutes. I actually added a paper towel under the lid to catch the condensation so it wouldn't make the top of the quiche wet.
  8. After 20 minutes, it should be pretty set. I browned it under the broiler for just a few minutes to get some color on top.
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The calories aren’t bad either! The whole skillet serves just 4 people, so the serving size is large

(calories figured out using www.caloriecount.com)

I had a few potatoes too so I cooked those in a non stick skillet with a tad of olive oil and salt and pepper until they were browned and cooked through (about 15-20 minutes).

Serving this with a side salad too would also be a good idea.

What about you – do you try not using your oven in the summer when making dinner? What’s your favorite one dish or stove-top dinner you make?