Crust-less Quiche

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:

1. Preheat oven to 375 degrees
2. Cut the veggies and meat into bites size portions
3. Briefly saute in a little bit of olive oil
4. Use non-stick spray on your glass pie dish
5. Deposit the sauteed veg/meat into the pie dish, spread evenly
6. In a bowl, mix the Foundation ingredients
7. Pour foundation mix into the pie dish, no need to stir or fuss with it
8. Bake until golden brown
9. 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.