{"id":777,"date":"2020-07-24T22:55:31","date_gmt":"2020-07-24T22:55:31","guid":{"rendered":"http:\/\/christiniacrippes.com\/food\/?p=777"},"modified":"2020-07-24T22:55:31","modified_gmt":"2020-07-24T22:55:31","slug":"no-crust-no-problem-skillet-pie-lives-up-to-its-name","status":"publish","type":"post","link":"http:\/\/christiniacrippes.com\/food\/2020\/07\/24\/no-crust-no-problem-skillet-pie-lives-up-to-its-name\/","title":{"rendered":"No crust, no problem: Skillet pie lives up to its name"},"content":{"rendered":"

A few weeks ago, I rediscovered the joy of my vegetarian cookbooks, particularly one from Deborah Madison<\/a>.<\/p>\n

The first recipe I made of her vegetarian stuffed peppers fit a large casserole, so no blogging about it, but you can get the recipe here<\/a>. However, it had an interesting way of incorporating onions that at first I scoffed at. As I looked closer, though, I didn\u2019t see a way around doing it her way. I ended up very glad I actually followed the recipe. While the onions (first deglazed in wine) baked on the bottom of the casserole, since it was stuffed peppers, they ended up as a sweet and sour topping that complemented the rest of the ingredients incredibly well.<\/p>\n

So, for my second recipe, I looked specifically for things that would work in my small skillet.<\/p>\n

It didn\u2019t take long to find the perfect meal. With the amount of cheese, it wasn\u2019t light exactly but a simple eggy dish didn\u2019t feel all that hefty in the summer heat.<\/p>\n

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Egg and cheese skillet pie ingredients.<\/figcaption><\/figure>\n

Even better, it was incredibly easy. Mix up some ingredients in a large-ish bowl. Pour in a buttered small skillet. Bake, and voila, you\u2019ve got dinner.<\/p>\n

Pulling back the curtain, I will admit I made the focaccia to go with this meal, and a bread is the perfect addition so you have a more filling meal. Alternatively, it\u2019d make a good breakfast item.<\/p>\n

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So much cheese, so tasty.<\/figcaption><\/figure>\n

Here\u2019s what I did, sticking to the recipe, though I used my 9-inch skillet rather than the called-for 10-inch (and it just fit!):<\/p>\n

Ingredients<\/strong><\/p>\n