Recipe Thursday - Spicy Impossible Quiche

The other day I was trying to decide what to make for dinner and had a bit of an epiphany. It went something like this. Please excuse the rambling but that seems to be how my brain works. "What am I going to make? Hmm... Meat stock is running a bit low and we can't go hunting until fall when hunting season starts. Beans again? No, we had some yesterday. Well, I don't want to start buying meat in the store! I don't know where it came from and I don't want anything with antibiotics in it. What to make? Hmmm....  Oh! I better go out and gather the eggs haven't done that yet today. Need to check on them anyway... Four eggs! You girls are fantastic! I have 4 dozen in the fridge and just traded a dozen to a neighbor in exchange for some rhubarb. I love eggs. Eggs!!!! Why didn't I think of that before! Silly woman!"

Yep! We have lots of protein on the farm, I just have to come up with a lot more recipes for eggs. I've always thought of them as an almost perfect food but usually only ate them a few times a week. All that is about to change.

So, to kick off our new adventure in eggs I decided to come up with a quiche recipe. I haven't made quiche in years but have always loved it and it is a great way to use eggs, but again I just didn't want to go to the trouble of heating up the house too much. Besides... the chicks were still on the oven door and there was a small fire going to keep them warm. So, I decided to use my cast iron "oven" idea and make some quiche.

Spicy Impossible Quiche

Ingredients:

4 eggs

1 cup milk

1 cup baking mix (recipe below or use a store bought one such as Bisquick)

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon paprika

1 1/2 cups shredded cheese (I used my Monterey Jack as that's what I have on hand)

2 cups sliced mushrooms

1/2 medium onion, chives would be better I think but they still aren't big enough to use

1/2 can pickles jalapenos (really starting to like these!)

It is so simple to put together! 

First off, dump the onions and mushrooms in to a medium hot pan with a little bit of oil or butter and fry until onions are translucent and mushrooms are done. 

While the mushrooms and onions are finishing up beat the eggs and milk together.

Then add the baking mix

and the spices.

Now add the rest of the ingredients including the mushroom and onions.

Mix together.

Pour into still warm pan.

Place on top of the already hot bottom pan and cover with a lid.

Fire should be medium heat. This will take about 35 minutes to cook all the way through. You will be able to tell when it is done just by looking at it.

See? All nice and set. Yum! This batch of Monterey Jack cheese doesn't seem to melt all the way (I need to work on my ph levels) but the flavor was fantastic!

Of course this quiche can also be baked in the oven. You don't have to do it like I do! Just turn your oven to 350 degrees and bake for about 35 to 40 minutes.

The baking mix I used is very simple and I plan on always keeping some on hand for this or other recipes. 

Baking Mix

1 1/2 cups whole wheat flour

1 1/2 cups white flour

2 teaspoons baking powder

1/2 teaspoon salt 

Mix together then cut in

4 tablespoons butter or margarine

Store in airtight container. Will keep for a while on the counter but put it in the fridge if you aren't going to use it up in the next week or so.

Also linked in to Natural Mothers Network, and  The Nourishing Gourmet blog hops.