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
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.
I saw a picture of this quiche on Pinterest from another food blogger, and knew that I just HAD to make it. It is originally adapted by Martha Stewart, but in my opinion, her recipe is a bit bland (sorry Martha) as it only contains goat cheese and scallions as the flavor points. The other recipe, which added the fontina and arugula, seemed like it would be much tastier. I adjusted it slightly, added a few additional ingredients that suited my fancy, and wow… it is insanely delicious!
3 oz. Arugula (this may seem like too much but don’t be concerned… it shrinks up in the microwave)
2 tbsp. butter, melted, plus more for pan
1 pound package frozen hash brown potatoes, thawed
8 large eggs
1-½ tsp. sea salt
½ tsp. ground pepper
½ cup light sour cream
1 cup half and half
6 oz. grated Fontina cheese
2 oz Goat cheese, crumbled
5 sundried tomatoes, chopped
1 onion slice, chopped
2 sausage links, crumbled
Preheat oven to 375 degrees.
Place arugula in a microwave safe container and sprinkle lightly with water (just a little sprinkle with your hand). Cover with plastic wrap and cook on high for 1 minute. Remove from microwave and allow to cool.
Brush 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of parchment paper (the same height as pan); brush paper with butter (this part is essential, as it will give you the lovely golden crust and keep the crust from sticking to your pan).
Squeeze excess moisture from hash browns using paper towels.
Remove hash browns from paper towels and place in a bowl with butter, 1 egg, 1 teaspoon sea salt, and 1/4 teaspoon pepper.
Pat into bottom and up sides of prepared pan, using your hands. Place on a rimmed baking sheet and bake until set, 15 to 20 minutes.
Take cooled arugula and remove excess moisture/liquid using paper towels and squeezing.
In a large bowl, whisk 7 remaining eggs, sour cream, half and half, Fontina cheese, arugula, sun-dried tomatoes, onions, sausage, ½ teaspoon sea salt and 1/4 teaspoon pepper until well combined.
Pour into crust, and sprinkle with crumbled goat cheese, incorporating some into the mixture.
Bake until set, 45 to 50 minutes.
Remove outer ring of springform pan, and gently peel off parchment paper.
Note: This is a great recipe to tailor to your personal preference. Feel free to substitute your favorite cheese, leave out the sausage, or use bacon, and/or add some of your go-to spices.
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