Easiest Mushroom Quiche

March 24, 2010 Ceri

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.

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.

Sweet Potato Chronicles