Happy First Day of Spring!

Mar 20, 2012

Well its official, today is the first day of spring, even if this is what we woke up to.

In the words of my good friend Mel, "seriously?"

Last night I was home alone, and I had bought a bunch of asparagus on Sunday when I went grocery shopping. Yes I usually spend my Sundays at the grocery store. I took the elastic bands off and covered the ends in a damp paper towel and tightly wrapped them in a bag. Hopefully this makes them stay fresher longer. I have a hard time keeping asparagus fresh in my fridge. I almost always make quiche with asparagus when I have asparagus. In the whole "getting ready for baby" thing I got going on, I wanted to try making our impossible quiche recipe freezable. I don't think I will make this recipe to freeze, it didn't really turn out fluffy like I expected. So I am still searching for the perfect recipe for freezable quiche. Which kinda excites me, because I love quiche!

Impossible Quiche

by Renee Pihowich
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Keywords: bake breakfast

Ingredients (12 muffins or one 9x9 inch pa)
  • 1 1/2 cups milk
  • 3 eggs
  • 1/2 cup bisquick
  • 1/8 cup melted butter
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped bacon
  • 1/2 cup onions
  • 1/2 cup asparagus
  • (you can substitute anything for the veggies and bacon, as long as you equal roughly 2 cups)
  • 1 cup grated cheese
In a large bowl, mix together the milk, eggs and bisquick. Stir in the melted butter. Make sure everything is mixed up well and there are no lumps.
Fold in the remaining ingredients. Feel free to add in salt and pepper or garlic at this step.
Measure out 1/4 cup scoops and pour into greased muffin tins or aluminum muffin cups. Or pour the whole thing into a 9x9 inch pan. (Its really up to you. I put them in aluminum muffin cups and plan on freezing them. They come out easy and I don't have to fight with them in the muffin pan.)
Bake at 350 for 35-40 minutes.
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