Thursday, September 8, 2011
Mini Bisquick Quiches with Bacon, Onion & Cheese...Heading to Happy Valley!
I debated putting that in the title.
I mean the, "Heading to Happy Valley!"
I don't want anyone who reads my blog to, "jump ship" just because my husband and I are, Nittany Lion alumni and FANS!
Anywhoo...I still have Jumbo Lump Crab Cakes to make and loads of laundry to do (not to mention children to get to bed and an entire car to pack with TAILGATE essentials!)
We'll be on our way tomorrow night....in the meantime here is part of what we'll all be enjoying while sipping Bloody Marys at the tailgate on Saturday morning with friends...
Basic Bisquick Quiche Recipe
1 cup Bisquick
2 cups milk
Preheat oven to 350.
In a large bowl, mix the Bisquick, milk and eggs together until well combined.
Butter a quiche (or pie pan) and fill with quiche fillings of choice (ie: diced ham, Swiss cheese, onion...etc)
Cover with the Bisquick Batter.
Bake for about 30-40 minutes.
Remove from oven, let sit a few minutes then slice and serve. OR COOL to room temp, cover with foil and place in refrigerator or freeze until ready to eat. Then simply REHEAT.
* HERE I used a nonstick mini muffin tin.
I sprayed the tin VERY well with non-stick cooking spray.
Next, filled EACH mini muffin tin hole with:
1.) A few FRESH, CRISPY bacon bits (Not the store bought - real bacon bits!)
2.) Diced onion that had been sauteed in a bit of butter until soft
3.) Pinch+ of grated Monterey Jack cheese
Then, I covered those ingredients by filling the mini muffins with the Bisquick batter ~ ~ bringing the batter to the top of the rim (But not Overflowing)
Last, top with just a bit of fresh chives (optional) and then bake in the oven for about 23-25 minutes.
LET COOL SLIGHTLY or to room temp.
Loosen the sides of the mini quiches with a butter knife and lift from the pan.
(YIELDS 48 mini quiches.)
Can be served immediately.......or refrigerated ....or frozen and reheated to enjoy later.
A DELICIOUS CROWD PLEASER!