Prep 15 mins
Cook 45 mins
Good marks for flavor and texture, this quiche does not need a pie crust.
- 3 eggs
- 1 (5 ounce) can evaporated milk
- 1⁄2 cup baking mix (Pioneer, Bisquick, etc.)
- 1⁄2 cup margarine, softened (Smart Balance works fine)
- 1⁄4 teaspoon garlic salt (more or less to taste)
- 4 slices cooked bacon (or equivalent amount of packaged crumbled real bacon)
- 1 cup grated cheddar cheese (use 2% cheese to reduce fat)
- 1⁄2 cup chopped onion (or less, to taste)
- 1 (2 ounce) jar diced pimentos
- 1 (4 ounce) canchopped green chilies
- Cook and break up bacon if not using pre-packaged crumbled bacon.
- In mixer bowl or blender container, combine eggs, evaporated milk, baking mix, margarine and garlic salt. Mix until thoroughly combined and somewhat foamy.
- Add diced pimiento and chiles to egg mixture. Stir gently, just enough to combine (do not use mixer or blender for this step as it would tend to puree the pimiento and chiles).
- Pour this mixture into a Pyrex pie pan coated with quick release spray.
- Sprinkle a ring of crumbled bacon about two inches from the edge of the dish (substitute diced ham, chicken, turkey, or whatever's in the refrigerator).
- Cover all with shredded cheese and top with chopped onions. The onions remain strong and crunchy; reduce amount if you're not a big onion fan.
- Set dish on a cookie sheet in oven. Bake at 350°F for 45 minutes. Top of quiche will be brown about halfway across from the edges, and light in the middle.
- Allow to cool 5 minutes before cutting.