Patricia's Crustless Quiche

Introducing quiche to our clientele has been a slow process. After five years in business, we are now baking three quiche a day. I always enjoyed watching my Big Mom make pie crust. Rolling the dough out with flour dusting the tabletop and then crimping off the edges. However, I never felt comfortable in making crust. They were always so hard, not flaky. So, I just started going to the dairy box at the grocery store and getting the flat kind that you just roll out. But, when I decided to offer quiche as a menu selection, I felt that most ladies like myself would prefer a crustless quiche ...let's watch those calories!! We keep a list of a zillion and one ingredients that can be added to the main quiche filling thus we have many unique quiche combinations to offer. You will find that you, too, will like to be creative in this recipe.

Have two deep-dish glass pie plates that have been sprayed with no stick cooking spray. Have your quiche ingredients cubed up in small pieces. In a blender put:

1 1/2 cup milk
6 tablespoons butter
3 eggs
1/2 c. bisquick

salt and pepper to taste

Pulse until mixed. Pour from blender into pie plates. Place on top of quiche filling your ingredients of choice. We have suggested one of our favorites.

1 cup cubed ham
1 can mushrooms
1/2 cup chopped green onions

Sprinkle on top 1/2 cup shredded mozzarella cheese and 1/2 cup cheddar cheese. If you use only cheddar cheese, make sure that you cover it so that it will not burn. Bake 45 minutes or until set in 350° oven.

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