Prep 15 mins
Cook 40 mins
Amazingly, the quiche will form its own crust. I think this quiche tastes best when it’s made the evening before and heated up the next morning. If you use a blender instead of a whisk, process the Bisquick, eggs, milk, pepper and salt for about 15 seconds; afterwards, by hand mix in the onion and garlic. Optional: Use ½ lb Canadian bacon in place of bacon and top with tomatoes. Or Swiss cheese instead of cheddar.
- 8 slices bacon, cooked & chopped
- 1 small onion, chopped & sauteed
- 1 teaspoon garlic, chopped & sauteed
- 1⁄2 cup Bisquick (Heart Smart)
- 4 eggs
- 2 cups nonfat milk
- 1⁄8 teaspoon pepper
- 1⁄4 teaspoon salt (or Lawry's Seasoned Salt if you have it!)
- 1 1⁄2 cups low-fat cheddar cheese, grated
- Preheat oven to 350.
- Cook the bacon in a medium frying pan. If you use turkey bacon I recommend spraying the pan with cooking spray.
- After you have removed the bacon from the pan, use the same pan to sauté the onion and garlic over medium heat until softened.
- While the onion and garlic cook, chop up the bacon.
- In a large bowl beat the eggs and milk until just blended.
- Add to that mixture the Bisquick, onion, garlic, salt and pepper. Mix by wire wisk for about 1 minute (some small Bisquick lumps are fine).
- Spray pie plate or muffin tins with cooking spray.
- Pour Bisquick mixture evenly into the pie plate or muffin tins.
- Sprinkle bacon and cheese on top of egg mixture; gently press below surface with fork.
- Bake the quiche until the top is golden-brown and a knife inserted near the center comes out clean. If you have a thermometer the internal temperature of the quiche should be between 165 – 185 degrees Fahrenheit. Let stand at least 10 minutes before cutting.
- Baking time: Pie plate - 40-50 minutes or Muffin tin - 20-25 minutes.
- Makes 8 servings: 1 slice of quiche or 2.5 muffin size quiches.
Made this fun lunch today. Super easy to make and delicious. I added sliced tomatoes to the top during the last 10 minutes of baking. A great brunch option!
So delicious! I did make 3 modifications. One, I substituted two eggs for egg beaters. Two, I added mushrooms to the sautéed onions. Three, only used one cup of cheese(not because o don't love cheese, that was all I had on hand!) will definitely make again!
Tasty (picture doesn't match the recipe)! A couple of changes I made. I used egg beaters, reduced the milk just a little, and used a little more egg, to make the consistency less watery. Added a quarter of a teaspoon more salt. Poured 3/4 the batter into the pan, then sprinkled the cheese and used the rest of the batter, made for a better consistency. I agree with everyone else, really easy to make, and easy to add your different touches.