I hope everyone is well and staying safe during these trying times. I’ve been home and “sheltering in place” for almost four months now, and as such, cooking up a storm. The plus side to this pandemic is that I’m eating healthier and cleaner, and less processed foods… for the most part.
I love breakfast, and have been making a lot of quiches, mostly with a homemade hash brown crust, but wanted to try something different, and came across this recipe from Betty Crocker. From my understanding, this recipe goes back to the 70’s, and used to be printed on the boxes of Bisquick. This dish was called “impossible” because it magically made its own crust as it baked, thus not needing to make a separate bottom crust before adding the main ingredients, which are bacon, onion, eggs, milk, cheese, and Bisquick mix. When baking in a hot oven, it transforms into an incredible, thick quiche-like pie with a golden surface. Impossible, one would think?!
This recipe can be made suited to your own preferences, but I’m giving you the original one, and noting the changes I made.
- 12 slices bacon, crisply cooked, crumbled (I used 8 slices)
- 1 cup shredded Swiss cheese (4 oz) (I used sharp cheddar)
- 1/3 cup chopped onion
- 3/4 cup Original Bisquick™ mix
- 1 1/2 cups milk
- 3 eggs
- 1/8 tsp. pepper
- Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
- In medium bowl, beat remaining ingredients until blended; pour into pie plate.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
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