Diana’s Crustless Quiche
4 eggs
1/3 C butter (5 Tbsp) melted
1/2 C Bisquick baking mix
1 & 1/2 c milk (I use 2%)
1 Tsp. dried onion
S&P to taste
1 Tsp. any dried herb combo you like (I like Tarragon & Chives)
1 C chopped ham (or any meat; bacon, leftover sausages, etc.)
1 C sliced Mushrooms
1 C shredded Swiss Cheese (or ANY 1 Cup ‘combo’ of leftover cheese)
*See below
Mix eggs, butter, baking mix, milk, onion, S&P, additional dried herbs until well combined. (Can use a blender for 30 seconds if desired.)
Take a 9” round baking dish and spray it with no-stick spray. Generously cover bottom of dish with grated Parmesan Cheese (just the cheap stuff!) Put your chopped ham, mushrooms and cheese (and other veggies) in the dish and cover with the egg mixture.
Sprinkle with Paprika (smoked is best!) and bake in a 350 degree oven for 40 minutes.
*Add any chopped veggies you like. Today I used cubed Canadian Bacon, Cherry Tomatoes sliced in half and chopped Spinach from the garden. Can use chopped Broccoli, etc. The recipe is very forgiving, but I have found that using at lease SOME Swiss Cheese gives it the best texture. The Parmesan on the bottom makes for a good ‘crust’ layer and it doesn’t go mushy on the bottom. (America’s Test Kitchen tip!)
Adapted through the years from a basic recipe from the ‘1888 Rocking Horse Manor’ B&B, Louisville, KY where we stayed one weekend. :)
https://www.kentuckytourism.com/1888-historic-rocking-horse-manor-bb/
Well, it seems that a third-cup of Bisquick has about 27 net grams of carb. That’s not a whole lot, spread over the whole recipe; my husband would object, but I won’t, and I’ll save it. Thanks!
OOOOOOOOooooooo.....yum yum, yummy.
My favorite quiche add-ins:
Zucchini and mint.
Grilled small artichokes and parmesan.
Bacon and extra cheese.