Impossibly Easy Crustless Quiche

1 tablespoon oil
1 medium onion, finely chopped
2-3 red, yellow, or orange peppers, roasted
8 cubes Europe’s Best Spinach Nuggets, chopped, cooked, cut and drained
8-10 slices pre-cooked bacon, chopped
1 cup grated cheese (cheddar, Swiss etc.)
1 1/4 cups of milk
3 eggs
3/4 cup Bisquick
1/4 teaspoon salt
1/4 teaspoon dried tarragon (more if desired)

Roast peppers on a foil covered baking pan at 400 until nicely charred and soft.

Remove from oven and wrap in foil and let them sit until cooled down.  When cool peel the skin off the peppers.  De-seed and chop into small pieces (same size as onions).

Heat the oil in a large frying pan.

Saute the onions until soft.  Add the roasted peppers and spinach.  Put in the bottom of a pie plate or quiche pan.

Spread the bacon and cheese over vegetables.

Put the milk and eggs in a large bowl and whisk until smooth.  Add the tarragon and salt.

Pour the liquid mixture over the contents of pie plate.

Bake for 30-35 minutes until the top is golden and cooked.

Tip:  To test if quiche is done insert the tip of a sharp knife halfway between the outer edge and centre.

Enjoy!

NOTE: 

I have personally adapted the original recipe for my own preferences.

I have made this quiche in several different variations eg.  chicken and broccoli, ham, onions, and red peppers.  As long as you have enough vegetables/protein to cover the bottom of pie plate and use the liquid mixture as above you should have a success.  You could also try different spices.

I have also made these in muffin tins to take to a party.

Source:  Betty Crocker

More incredible Betty Crocker recipes can be found at http://www.bettycrocker.com/search/searchresults?term=impossibly%20easy%20pies&termDataSource=d6fb75f5-d19a-49cd-9ba0-c10a6e45afb2IMG_2069 (2)

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