The Concord Monitor is launching its Environmental Reporting Lab, a long-term effort to better inform the community about the New Hampshire environment. To launch phase 1 of this effort, we need your help. The money raised will go toward hiring a full-time environmental reporter.

Please consider donating to this effort.


'A quick, stove-top quiche'

Last modified: 7/4/2012 12:00:00 AM
In a version of eggs/breakfast for dinner, this so-called quiche might remind you more of a frittata with a bottom crust, depending on the pan you use. Don't be confused: The length of time in the recipe title refers to how long it takes to cook this stove-top version of the classic baked French egg dish.

Bread crumbs moistened with a little olive oil are pressed into the pan and toasted to form the makeshift crust. You can process your own using day-old French bread, as we've done here, or you can use store-bought garlic croutons.

You could add or substitute fillings, such as cheese, olives, scallions and/or mint.

Ten-Minute Pan Quiche

half a medium tomato

1 ounce spinach leaves

2 ounces day-old French or other crusty bread (about one quarter of a regular-size baguette; may substitute garlic croutons; see headnote)

« to 1 teaspoon herbes de Provence

1 tablespoon olive oil

4 large eggs

« cup water

« teaspoon kosher salt

Coarsely chop the tomato (to yield « to « cup). Finely chop the spinach to yield « to ⅓ cup, packed.

Tear the bread into chunks and place it in a food processor along with the herbes de Provence (to taste). Pulse to form small crumbs, about 1« cups.

Heat the oil in a small-to-medium nonstick skillet over medium heat; swirl to coat the bottom and halfway up the sides. Pour the crumb mixture into the skillet, using a flexible spatula to press it to form a crust. Toast for 45 seconds to 1 minute or until fragrant. Monitor the heat and adjust as needed - if it's too high, the crust will burn before the egg sets after it's poured in, and if it's too low the crust will not become golden brown.

Whisk together the eggs, water and salt in a medium bowl.

Pour evenly over the crumb crust in the skillet. Reduce the heat to medium-low. Cover and cook for about 10 minutes, until the egg is just set but still looks moist.

Uncover and remove from the heat. Gently loosen the edges of the crust, then slide the pan quiche onto a cutting board. Cut in half and divide between plates. Serve right away.

Serves 2.


Support Local Journalism

Subscribe to the Concord Monitor, recently named the best paper of its size in New England.

Concord Monitor Office

1 Monitor Drive
Concord,NH 03301


© 2021 Concord Monitor
Terms & Conditions - Privacy Policy