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

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:


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


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


What is in a well stocked pantry?

By Deborah Slocum on January 02, 2013


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


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


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


can you please make kid midnight snacks

By Anonymous on March 23, 2011


You make cooking fun!

By Doris on February 21, 2011


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

By judy on January 18, 2011

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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm