No, I didn’t fall off the face of the earth. I did, on the other hand, finally get a chance to share another installment of “In the Kitchen with…” This time it’s a two parter, and it’s also known as “Hot Chicks with Skillets”. I got together with a couple of ladies and we (really they) cooked up two dishes in one day.

Today we’ll start with Anna’s quiche, and the second part will be crab cakes by the lead of the Hot Chicks with Skillets, Lyuba.

For the Quiche recipe you will need the following ingredients (the proportions will depend on the size of the quiche you will be preparing):
Red onion
Eggs
Mushrooms
Red Bell Peppers
Oil and butter (for cooking)
Shredded cheese (Anna used a blend of four cheeses)
Pillsbury crescent roll

First thing is to cut up the onion, add butter and oil to a heated skillet, and add the cut up onion to the skillet

Saute the onions on the skillet, while the onions are sauteing, chop up the mushrooms and add the mushrooms to the skillet with the cut up onion. Continue sauteing the onion and mushrooms until both are softened.

While the mushrooms and onions are sauteing, add eggs and cream cheese to a mixing bowl and mix until well blended, add shredded cheese and mix until well combined.

Chop up the red bell pepper and add the pepper as well as the cooked mushrooms and onion mixture to the egg and cheese mixture. Mix all the ingredients until well combined

Unroll the Pillsbury crescent roll dough and line a baking dish (in our case it was a glass, oven-safe bowl
). Fill the baking dish with the quiche mixture and place in the oven. Bake the quiche at 375 degrees Fahrenheit, for approximately 45 minutes, or until a toothpick comes out clean from the quiche.

Finally, here is the hard working chef with her final creation!

The quiche was delish!