Easiest Mushroom Quiche

Easiest Mushroom Quiche

My friend Heidi (honestly, I’m going to be doing some cooking here, too, not just telling you about things Heidi makes!) knows I have a thing for nostalgic, fifties-inspired food. I love tuna casseroles and I’ve never met a deviled egg I didn’t like. Yesterday Heidi invited me, our friend Tralee and our babies over for lunch time hang out and she made a delicious quiche. It’s based on a recipe of her Mum, Donnie’s made with Bisquick! The texture is like a very soft, moist cake rather than a traditional quiche which has a crust and an egg custard filling.

I love how easy it is and you could really change it up in a million different ways to suit your tastes. I also love meals, like this one, that can be made in stages. It would be perfect for a brunch where you don’t want to be fussing around in the kitchen while everyone else is drinking mimosas. This is a very kid friendly dish. Donnie suggests also trying this with asparagus, arranged in a star pattern. Esme is suddenly anti goat cheese (who knows how these things happen, she used to eat it daily) so I might try grated Gruyere or cheddar.

Easiest Mushroom Quiche

Ingredients

  • 1 cup of sliced mushrooms
  • 1/2 cup thinly sliced leeks
  • 1/4 cup-ish goat cheese
  • 1 1/3 cup milk
  • 4 eggs
  • 3/4 cup Bisquick
  • salt and pepper to taste

Method

Pre-heat the oven to 400 degrees.

Sautee the mushrooms and leeks in a bit of olive oil until they're soft. Arrange them evenly in a greased pie plate. Dot goat cheese over vegetables.

Whisk or whiz in a blender: eggs, milk, bisquick and salt and pepper. Pour the batter over the vegetables and pop in the oven for about 25 minutes.It's done when an inserted knife comes out clean. It will deflate a bit as it cools.

 

We had a great lunch with a green salad followed by a light fruit salad.

All three baby boys fell asleep while the Mums got to hang out. What’s better than that?

You might also like

Soups

Lemon Orzo Soup with Chicken

I’m so happy to be post­ing a new recipe with shots from the lovely Maya Vis­nyei! It’s been way too long. We’ve been hard at work on our cook book for

Lunch

Weekday Eggs with Romesco and Toast

We’ve become know as much for the strategies we offer busy families as for the healthy recipes we create each week. But of all the strategies (don’t forget to meal

By Meal Type

Pumpkin Oat Muffins with Spiced Cream Cheese Spread

I’m a very sentimental, nostalgic and overall warm and fuzzy kind of person. So if you ask me on any given day what I’m most thankful for I’ll probably get

3 Comments

  1. Diany
    February 16, 12:32 Reply

    Question, what temperature do we bake it at ?

      • Karine Ewart
        February 17, 19:53 Reply

        Did you try it? just curious: i want to make this quiche this weekend…

Leave a Reply