Simple Recipes from a Well Stocked Pantry

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By Kendra Adachi

The holidays tend to be the most stressful time of the year. None of us want it to be that way, but it’s easy to make things more complicated than they are. Finding the perfect gift turns into a search for treasure that can only be helped by the arrival of Nicholas Cage. Having guests over opens your eyes to every speck of dust and dirt in the entire house, forcing you to carry a rag in your pocket at all times. And let’s not even talk about decorating the yard. The lights get higher, the fake snow gets thicker, and the giant candy canes could kill a man. And usually, when you spend weeks fighting crowds at the mall, making travel plans that satisfy both your parents and your in-laws, and trying to find a dress for your husband’s office party, food typically stays on the back burner until you can come up for air. Where’s the fun in that?

I’m confronted with that reality this holiday season in a way I have never been before. With the arrival of my son, the time I used to dedicate to holiday frills and fun is now focused on diapers and grabbing twenty minutes of sleep whenever I can. Just because my time is more restricted doesn’t mean I have to give up on enjoying the holidays in a special way. It just means I have to think creatively, to invite myself and my family to keep things simple, and to remember that the people in my life are much more important than the gifts and decorations can ever be.

This quiche is the perfect example of keeping things simple but not sacrificing quality and enjoyment. It’s easy to prepare and completely versatile, but it tastes great and adds an air of elegance to any meal. You can make it in advance and freeze it, one of the prime ingredients for stress-free holiday food preparation. It’s great served hot out of the oven, at room temperature, or even cold from the fridge. Set it out for a lovely breakfast for your guests, take it to that neighborhood open house, serve it alongside a simple green salad for a tasty lunch, or cut wedges to accompany your holiday turkey or ham. The possibilities are endless, and it’ll be that one thing reminding you that beautiful does not have to be complicated. So enjoy your holidays, enjoy your loved ones, and give yourself a break.

Mushroom Bacon Quiche
serves: 6

Ingredients from your kitchen:
3 bacon slices
2 tablespoons unsalted butter
2 garlic cloves, minced
½ teaspoon dried rosemary
6 eggs
4 ounces grated Parmesan cheese
Kosher salt and freshly cracked black pepper

Ingredients to purchase:
1 cup cremini or button mushrooms, chopped
1 refrigerated pie crust


Directions
Preheat oven to 375 degrees F.

In a nonstick or cast iron skillet, cook bacon over medium heat for 2 minutes per side. Remove and drain. Leave bacon drippings in pan. Once cool, chop bacon into small pieces.

Add butter to the pan, turn the heat to medium-low, and sauté mushrooms and garlic for 4-5 minutes until mushrooms are golden brown. Season with salt, black pepper, and rosemary. Remove from heat and let cool.

Press pie crust into a 9-inch pie pan, pinching the excess edges into a decorative pattern.

In a medium mixing bowl, gently beat eggs. Gently stir in Parmesan, chopped bacon, cooked mushrooms, and salt and black pepper. Pour mixture into uncooked pie crust.

Bake in preheated oven on center rack for 40-45 minutes until crust is golden and the center is just set. Serve hot, at room temperature, or cold.

Other Simple Recipes from a Well Stocked Pantry:
Turkey Corn Chowder
Spicy Penne with Cauliflower

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Reader Comments:

54321

this sounds like a great recipe and I especially like that it can be frozen. Here's my question: What are the directions for freezing this? Should I cook and cool it before freezing? If so, does it need to be thawed before heating, and what are the heating instructions? Or should this be frozen before cooking? Does this need to be thawed before cooking? Thanks for the answers!

By Kim on October 19, 2013

54321

House Seasoning: On Paula's Internet site: 1 Cup Salt, 1/4 Cup Black Pepper, 1/4 Cup Garlic Powder. On the side of House Seasoning bottle: Salt, Granulated Onion, Granulated Garlic, Black Pepper WHAT IS CORRECT? If the bottle is correct, what measurement amounts?

By Joe Gandy on July 19, 2013

54321

What is in a well stocked pantry?

By Deborah Slocum on January 02, 2013

54321

Can you tell me how to make regular milk out of condense milk? What the ratio? Thank you

By Barbara Harlos on December 11, 2012

54321

My daughter and I are starting a mobile food truck business. We are looking for lunch wagon recipes simple but will make us stand out. Thank you!

By Zella Kapetanis on August 03, 2012

54321

Hi, I saw your show as my baby let me do it, I have no much experience cooking, and I will like to see more basic cooking receipts. I love your show and you meals, Carina

By Carina Angulo on December 12, 2011

54321

can you please make kid midnight snacks

By Anonymous on March 23, 2011

54321

You make cooking fun!

By Doris on February 21, 2011

43211

very easy and good can be modified for low salt, which i need

By judy on January 18, 2011

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Paula Deen
Paula Deen
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The Queen of Southern Cuisine muses about her recipes, life and family. See Posts

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Susan Greene a.k.a BUBBLES
Susan Greene a.k.a BUBBLES
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Cindy Edwards
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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm