Crustless Quiche with Chicken, spinach, Enoki mushrooms, and Rapini

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Crustless Quiche with Chicken, spinach, Enoki Mushrooms, and Rapini

It’s been one of those days.

Today was not a good day in my kitchen.  I did survive and to prove it ate one half (the thin side) of my quiche. After dropping my salt shaker in the quiche before I cooked it, spilling the eggy-milky mixture all over me, the stove top, running down the stove front and landing on a kitchen rug.

But the quiche was delicious even though I had moved the oven rack down and didn’t realize ’til the quiche was almost done that I had put the shelf rack in crooked.

Here goes…

1 tablespoon butter
1 tablespoon olive oil
1 chicken breast, cooked and cut up in small pieces
1 package of Enoki mushrooms, stems removed
1/2 bunch of par-boiled rapini
4-6 green onions, chopped
1 cup shredded Italiano cheese
3/4 cup Bisquick
1 1/4 cups milk
3 eggs
salt
1 tablespoon tarragon

Preheat oven to 400.

Add the butter and oil to a frying pan. Lightly brown the mushrooms, then add the pre-cooked rapini and remove when vegetables are warmed.

Place the chicken, mushrooms, rapini, and green onion in a buttered pie plate (or use cooking spray).

Top with cheese. Sprinkle with salt and tarragon.

Mix together milk, eggs, and Bisquick until smooth with a fork. Pour over top of cheese.

Cook in oven for 30-35 minutes or until sharp knife inserted in centre comes out clean.

Feel free to make substitutions. See my other quiche recipes.

TIP:
When I buy rapini I usually cut off the stems and blanch the rapini in boiling water for one minute. Drain and rinse with cold water. Then when cooled put the rapini in the freezer until I want to use it. I normally add the Rapini to pasta adding an oil/garlic drizzle.

 

 

 

 

 

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Miraculous Mushroom Pie (Crustless Mushroom Quiche)

1 tablespoon butter????????????
1 tablespoon oil
2 cups sliced mushrooms
1/4 teaspoon salt
1/2 cup chopped green onion
1 cup grated Swiss cheese (250mL)
1/4 dried tarragon
1 1/4 cups milk
3/4 cup Bisquick mix
3 eggs

Heat butter and oil in a large frying pan.  Toss in mushrooms and cook over medium-high heat for 4-5 minutes.  Season.

Spread mushrooms, green onion, cheese, and tarragon in bottom of a greased 10″ pie plate.

Beat remaining ingredients until smooth and pour over vegetable mixture.

Bake in preheated 400F oven for 30-35 minutes until top is golden and pie is cooked.  Let stand 5 minutes before serving.  Garnish with tomato slices and parsley.

TIP: to test if pie is cooked insert a sharp knife halfway between the edge and the centre of the pie. If it comes out clean, the pie is done.

Makes 4-6 servings in about 45 minutes.

This is not a Betty Crocker Bisquick recipe.  It’s one I’ve had for years that I had cut out of a magazine.

Note:  I have made variations of this recipe using different cheese, vegetables, spices, etc.  As long as you make the Bisquick with the eggs and milk from the recipe you can be quite creative.  I’ve made chicken and broccoli with cheddar cheese, spinach and mushrooms with Swiss cheese, and ham and broccoli.

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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)