Quiche With Bisquick – Wendy from Foodwine

zucchini, yellow squash, red pepper, garlic some small tomatoes and 3-4 kinds of cheese quiche

above pictured quiche, baked

2 cup sliced vegetables cooked tender crisp
1 cup shredded cheese – mixture of swiss and cheddar
1 cup cottage cheese
3 eggs
1 cup milk – sometimes needs more.
1/2 cup biscuit mix
salt and pepper to taste

I use a variety of vegetables  broccoli, mushrooms, carrots, beans etc. depends on what is around and what the season. Place vegetables in greased 10″ pie plate (maybe too small). Next  time use 1 quart casserole dish.  Sprinkle with grated cheese.

Mix cottage cheese, eggs, milk, seasonings and biscuit mix in food processor or blend somehow and pour over vegetables. Bake @ 350 for 40-60  mins or until golden. These freeze very well and the recipe is easy to increase.

Wendy’s notes: I’ve adapted this – I always put pepper and onions in plus the 2 cups vegetables. I also make it with ham and bacon -I still use peppers and onions but not the other vegetables. I make it in large size and also in single serving size though the pie plate size is quite decent – not the puny ones.

asparagus quiche

These freeze very well and the recipe is easy to increase.

Notes are Wendy’s.

You can find more Betty Crocker impossible pie recipes here