This is a recipe that doesn't disappoint. After years of being frustrated with traditional shell style quiches, I found different variants of crust-less quiche recipes and have found them to be versatile and delicious.
Foundation:
1 cup of Bisquick
1 cup of Milk
3-4 Eggs
Handful (or more) of cheese
Salt & Pepper
Variables:
Whatever veggie, ham or cooked sausage you have on hand
Quiche 1-2-3:
- Preheat oven to 375 degrees
- Cut the veggies and meat into bites size portions
- Briefly saute in a little bit of olive oil
- Use non-stick spray on your glass pie dish
- Deposit the sauteed veg/meat into the pie dish, spread evenly
- In a bowl, mix the Foundation ingredients
- Pour foundation mix into the pie dish, no need to stir or fuss with it
- Bake until golden brown
- Upon removing from the oven, sprinkle some cheese over the top. It'll melt quickly enough.
Today's example was a Kale & Ham with Cheddar-Jack cheese.
Just before baking. Doesn't look impressive, but have faith!
Tada, after done cooking.
And the serving view. Slices well and comes out of the pan easily.
Finally, yes you could term me a quiche-eater. If a traditional male expects to keep their breakfast ingredients in separate piles, they're missing out on the tastier side of life.
I love tomatoes and care not whether they are a fruit or a vegetable.
They're great and lucky me, they're abundant this time of year.
Faced with a 1/2 bushel of the ripe red round beauties, I forged a plan to make a roasted tomato basil soup.
Clean the tomatoes, halve them and remove the stem stump.
Add 1/4 cup of good (in this case great) olive oil, 1TB sea salt and fresh cracked pepper.
Cook in the oven at 400 degrees for 40-45 minutes.
Let sit for 10 minutes and cool down just enough that you can remove the skins.
Not shown... melt 2 TB unsalted butter with 2 TB of olive oil.
Cook 2 cups yellow or white chopped onions and 6 cloves garlic at medium for 10 minutes.
Watch it closely. When onions start to brown, add:
1 - 28oz can of skinless tomatoes (yes more tomatoes)
1 cup chicken stock or water
1/4 tsp red chili flakes
The tray of roasted tomatoes and liquid
As much basil as you can find
A bit of thyme
Simmer for 40 minutes
Use an immersion blender or some other technique to blend the soup
Serve with good Parmesan and croutons
