Can you tell I’ve reached the 70’s in mom’s recipe notebooks? I think I told you about mom’s love of the small cookbooks sold at the checkout stand at every grocery store. This one happened to be all Bisquick related recipes. And my poor mother was cursed with a daughter who had a July birthday and a love of hot foods for her birthday dinner.
It started out, I wanted beef stew every year, but then I discovered quiche. Num! I have no idea how I even came to find quiche. Mom probably made it for one of her dinner parties. She did love the frou-frou and back then, quiche was really uptown. The smell of frying bacon and onions is too, too fine. I did not happen to have Swiss cheese in the refrigerator, but I did have a white cheese combo pack that worked quite well. Like I say, you use what you have.
- 12 slices of bacon cooked, drained, and crumbled
- 1 Cup Swiss cheese shredded (about 4 ounces)
- 1/3 Cup onion diced
- 2 Cups milk
- 1 Cup Bisquick
- 4 Eggs
- 1/2 Teaspoon salt
- 1/8 Teaspoon ground black pepper
- 1/4 Teaspoon nutmeg
Instructions
- Preheat your oven to 400 °F.
- Lightly grease a 10-inch pie plate.
- Sprinkle the crumbled bacon, shredded cheese, and diced onion evenly over the bottom of the pie plate.
- Beat the eggs with the salt and pepper, then stir in the milk.
- Add in the Bisquick and beat until smooth – it must be smooth to work!
- Pour the liquid mix over the ingredients in the pie plate.
- Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center of the quiche comes out clean.
- Let cool on a wire rack for 15 minutes.
- Slice and serve!
* From the Recipe Box:
This was surprisingly good and amazingly similar to mom’s. I love quiche.
Both G and I thought it needed a little more seasoning. Don’t tell the Italian D-I-L, but next time I think I will add the nutmeg just to see if it makes a difference.
I’ve done the Impossible Coconut Pie and next it will be the Impossible Chicken Pot Pie and then I promise I’ll be done.
and remember: Always remember, you’re unique just like everyone else. Big kiss, Lynn
From the Recipe Box 