Recipe: Bisquick Quiche

I’ve been in a “what do I make for dinner?” funk for the longest time now. I love to cook, but I’ll be the first to admit that my family falls in a funk of tacos and chef salad like nobody’s business and I’m so ready to break that trend! I know it’s Cinco De Mayo, but hey, we just had tacos the other day, so no offense, but I’m making something different tonight!

Yesterday, my mom sent me an email with a recipe she heard about from a friend at work, and it sounds super yummy and it’s a make-and-freeze dish, so you double the recipe now and you don’t have to cook later and you do half the dishes. Score! Only trouble is, I need to go on a quick Bisquick run sometime today! Minor price to pay..

Bisquick Quiche What you’ll need:

  • 1 cup sliced fresh mushrooms
  • 1 cup fresh broccoli, broken into small pieces
  • 1 cup shredded Swiss cheese
  • 1/4 cup chopped green onion
  • 2 cup milk
  • 1 cup Bisquick
  • 4 eggs
  • Salt and Pepper to taste. (on a side note, do people actually expect you to measure out s&p?)
  • 1/4 cup shredded Swiss cheese (for top of quiche)
  • 10″ pie plate or 12″ quiche pan
  • Electric Mixer or Whisk
  • Medium Mixing Bowl

Step 1: Heat oven to 400 degrees.

Step 2: Grease pie plate or quiche pan with non-stick cooking spray.

Step 3: Evenly layer sliced fresh mushrooms, broccoli pieces, Swiss cheese, and green onion in the quiche pan.

Step 4: In a medium mixing bowl, beat the milk, Bisquick, eggs, salt, and pepper until smooth and free of any lumps.

Step 5: Pour into quiche pan.

Step 6: Bake 30 minutes. Remove from oven and sprinkle the remaining 1/4 cup of shredded Swiss cheese on top.

Step 7: Bake 10 minutes longer, or until a knife inserted halfway between edge and center comes out clean.

Step 8: Let stand 5-10 minutes before serving.

Makes 6 servings.

Don’t like Broccoli?

I haven’t made this yet, but it sounds so yummy! You can also adapt it to fit what you’re craving or if you have picky eaters in the house. Add a cup of chopped ham, Parmesan cheese and you’re ready for brunch! Or saute some spinach and garlic, add some sun dried tomatoes and feta cheese and go Greek!

I’ll post my pictures after I make it! Happy cooking!


About Contessa Crafts

I'm Stephanie, the Contessa of Contessa Crafts. I have a wealth of crafting knowledge and ideas that needs to be shared. Let your creativity show!
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