Bisquick quiche recipe. Too much trouble you think, not so, this flavorful egg pie enhances a leisurely Sunday brunch. Quiche freeze well. It can be prepared ahead of time. Just bake it, let it cool and freeze it. Whenever you have a yen, break out the frozen quiche, defrost, reheat and serve. What could be easier?
I am a great fan of quiche. However, I always try to change it up a bit whenever I am in the mood.
I have made this particular quiche several ways. I seem to like the crunch of the Bisquick as the crust for these little tarts, the best.
In this recipe, the Bisquick is used as a little tartlet cup for the filling.
Bisquick is really a great and versatile product. Some of the first biscuits I ever made were prepared with Bisquick and their “drop biscuit” method. I just loved those biscuits. If you want something simple and delicious, try them. I still make them today to serve on top of a nice hearty stew.
Bisquick once saved my life. Well, kind of. I was having a little Christmas breakfast for my new in-laws and I had ordered these delicious biscuits from a local bakery. They had to be ordered ahead of time. I picked them up, brought them home and proceeded to make my breakfast for the four of us.
Everything was just about done and I made the mistake of asking my husband to warm the biscuits in the oven. He put the oven on at about 400 degrees and popped the biscuits in. In less than 5 minutes, I smelled something burning. You guessed it. My biscuits were toast.
I started to cry. I just knew my new in-laws were going to hate me because I had ruined the biscuits. My husband asked me why I didn’t just make the ones that I always made for our breakfast. Those would be the Bisquick biscuits. I thought what a great idea. I whipped them up in no time. My Mother-in-law recognized them as Bisquick, but both her and my Father-in-law loved them and me anyway.
- 3/4 cup chopped pepperoni or ham
- 3/4 cup shredded Swiss or mozzarella cheese
- 1 egg beaten
- 1 tbl sun dried tomatoes, if packed in oil, drain well
- 1/4 cup minced onion
- 1/4 cup minced green pepper
- 2 tbls chopped fresh basil
- 12 Bisquick mini quiche shells
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To make the mini quiche shells, follow the directions on the back of the Bisquick box for rolled biscuits. Roll the dough out as instructed and cut 12 rounds with a 2″ cookie cutter. Press the dough into the bottom of each reservoir of a nonstick cupcake tin sprayed with nonstick cooking spray. Set aside.
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Meanwhile, mix together thoroughly, meat, cheese, egg, sundried tomatoes, onion and green pepper. Fill each tin about 1/4 full with the mixture. Bake at 400° for 10 to 15 minutes. Garnish with chopped basil. Serve hot.
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At this point, you can cool the quiches, remove from the cupcake tin and store in a airtight container until they are needed. Then just pull them out of the freezer and reheat the frozen quiches at 400° for 10 minutes or until cheese begins to melt. Serve hot.
