Quick Quiche


 

Quick Quiche

Quick Quiche

This is a cheater’s version of quiche, but it tastes wonderful.  The base of an authentic quiche is heavy cream, cheese and eggs.  It does NOT include Bisquick in the ingredient list (which this recipe DOES). Since this isn’t the real deal, I use milk instead of cream.  Feel free to make that substitution, but I don’t find it necessary.  There’s already approximately a ton of butter in this pie, so I figure that covers the milk-fat quota.

Anyway, besides tasting great, the reason I love this recipe is that it’s quicker, and it sets up. Authentic French quiche is a custard, and sometimes it doesn’t set. (Don’t misunderstand, I’m not against French Quiche!  When you make it correctly, it’s delicious, delightful, delectable, and divine, but that’s another post.)  For now, enjoy this lovely impostor.


Preheat the oven to 350 degrees F.

Prepare a pie crust. This recipe is for one quiche, but I made two different kinds, so I doubled it.

Prepare a pie crust. This recipe is for one quiche, but I made two different kinds, so I doubled it.

Saute the onions over medium heat in 1 tablespoon of butter until translucent.

Saute the onions over medium heat in 1 tablespoon of butter until translucent.

Add ham to onions, and saute over medium heat for another 5 minutes.

Add ham to onions, and saute over medium heat for another 5 minutes.

Beat the eggs and egg yolk until bubbly.

Beat the eggs and egg yolk until bubbly.

Add the milk and beat into the eggs.

Add the milk, and beat into the eggs.

Add the cooled, melted butter. Beat that into the eggs and milk.

Add the cooled, melted butter,and beat that into the eggs and milk.

Add the Bisquick and beat until smooth.

Add the Bisquick, and beat until smooth.

Begin filling the pie shell. On the left is the ham and cheddar quiche. I spread ham and onion on the bottom. On the right is the ham, spinach and Swiss quiche. I spread spinach on the bottom and covered it with ham and onion.

Begin filling the pie shell. On the left is a ham and cheddar quiche. I spread ham and onion on the bottom. On the right is a ham, spinach and Swiss quiche. I put slices of Swiss cheese on the bottom, and covered them with spinach then ham and onion.  Use your imagination.  You could use cooked broccoli or asparagus, and you could use cooked bacon instead of ham.  I’ve tried all of the above, and all were delicious.  You can also use any cheese you want. 

I added slices of cheese, which is completely optional.

I added slices of cheese, which is completely optional.

I put another layer of the fillings on top of the cheese. If you prefer not to mess with layers, just put all your fillings in at once.

I put another layer of the fillings on top of the cheese. If you prefer not to mess with layers, just put all your fillings in at once.

Now pour the egg mixture over everything inside the crust.

Now pour the egg mixture over everything inside the crust.

Sprinkle the grated cheese on top. This cheese, makes a sort of top crust, and it's crucial to the yummi-ness factor. Don't leave it off.

Sprinkle the grated cheese on top. This cheese, makes a sort of top crust, and it’s crucial to the yummi-ness factor. Don’t leave it off.

Now make a foil tent to protect the edges of your crust from burning.

Cut a 12 inch square of foil, and fold it in half, twice. Cut a triangle out of the center. Open it up, and mold the hole around the bottom of a bowl.

Cut a 12 inch square of foil, and fold it in half, twice. Cut a triangle out of the center. Open it up, and mold the hole around the bottom of a bowl.  The molding will prevent the foil from falling into the center of the quiche and sticking to the cheese.

Place a foil tent over the quiche and bake at 350 degrees for 45 minutes. The center should no longer jiggle when moved.

Place a foil tent over the quiche and bake at 350 degrees for 45 minutes. The center should no longer jiggle when moved.

Remove it from he oven, and allow it to rest for at least 15 minutes before cutting.

Remove it from the oven, and allow it to rest for at least 15 minutes before cutting.

Quick Quiche
Serves 6
Write a review
Print
Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Ingredients
  1. 3 eggs (2 whole and 1 yolk)
  2. 1 cup milk
  3. 2/3 cup Bisquick baking mix
  4. ½ cup butter, melted and cooled
  5. 1 cup ham cubed (may use fried, crumbled bacon)
  6. 1 cup spinach, cooked, drained and squeezed dry or substitute broccoli or asparagus (optional)
  7. ½ cup onion, chopped
  8. 1 tablespoon butter
  9. 1 cup cheese, grated
  10. Sliced cheeses (optional)
  11. 1 single pie crust
Instructions
  1. Preheat oven to 350 degrees F.
  2. Sauté the onion in the tablespoon of butter until translucent.
  3. Stir in the ham and continue to sauté until nicely browned.
  4. Separate one of the eggs and discard the white. Beat the eggs together.
  5. Add the milk, and beat.
  6. Add the melted butter, and beat.
  7. Add the Bisquick, and beat again.
  8. Lay slices of cheese in the pie crust.
  9. Layer with spinach (or broccoli or asparagus), then the meat and onion.
  10. Add another layer of sliced cheese, another layer of the vegetable, followed by another layer of the meat and onion.
  11. If you don’t want to use sliced cheese or vegetable, just put whatever you want in there.
  12. Pour the egg mixture over the top.
  13. Sprinkle with the grated cheese.
  14. Cover the edges with foil, and bake at 350 degrees for 45 minutes.
  15. Let cool for at least 15 minutes before cutting.
White Apron Blog http://whiteapronblog.com/
Ham and Cheddar on the left and Ham, Spinach and Swiss on the right.

Ham and Cheddar on the left and Ham, Spinach and Swiss on the right.

Yum!

Yum!