Bisquick Mini Veggie Quiches

Name: Bisquick Mini Veggie Quiches
Yield: 6
Cuisine: Fusion
Ingredients: biscuit baking mix (bisquick); milk, 2%; margarine; eggs; parsley leaves; black pepper; red hot pepper sauce; spice mixture; vegetable shortening; vegetable oil; cherry tomatoes; sweet vidalia onions; celery; green bell peppers; bacon bits; parmesan, parmigiano-reggiano cheese, grated; vermont cheddar

Submitted by lynn in ma

One of my variations of the Bisquick “Impossible Pie” type recipe. Quick and easy...great for breakfast, brunch or a light lunch.

YIELD

6 servings

PREP

20 min

COOK

25 min

READY

55 min

Ingredients

CUP BISCUIT BAKING MIX (BISQUICK) *

CUP MILK, 2%
or 1% *

CUP MARGARINE
or butter, melted, cooled

EGGS
extra large or jumbo, lightly beaten *

TABLESPOONS PARSLEY LEAVES
minced, or 2 tsp. flakes

⅛

TEASPOON BLACK PEPPER
freshly ground

DROPS RED HOT PEPPER SAUCE *

PINCH SPICE MIXTURE
Emeril's "BAM" or other *

1 ½

TABLESPOONS VEGETABLE SHORTENING
Crisco, or Pam vegetable spray (to coat muffin pan)

TABLESPOON VEGETABLE OIL
to saute vegetables

OUNCES CHERRY TOMATOES
or grape tomatoes, halved or quatered

WHOLE SWEET VIDALIA ONIONS
Vidalia or Maui, diced

STALK CELERY
diced *

WHOLE GREEN BELL PEPPERS
diced *

⅓

CUP BACON BITS
Hormel Real Bacon Bits, Bacos or freshly cooked bacon, crumbled (optional) *

1/2

CUP PARMESAN CHEESE

CUP VERMONT CHEDDAR
shredded, or Swiss, or favorite shredded blend *

Directions

Grease 12-cup muffin tin with vegetable shortening or spray; set aside. Preheat oven to 375℉ (190℃).

First gather together these ingredients.

In medium sauté pan over medium-high heat, heat oil and sauté the onion, celery and bell pepper until tender-crisp, about 3 minutes; set aside.

In electric blender, combine biscuit mix, milk, margarine or butter, eggs, parsley, black pepper, hot sauce and spice mixture. Blend for 30 seconds.

Evenly distribute among the 12 cups of tin the sauteed vegetables,

Evenly distribute among the 12 cups of tin the sauteed vegetables, bacon bits, tomatoes, and cheeses, in this order.

Pour the mixture.

Blend blender mixture again for another 10 seconds; evenly pour over ingredients in tin cups.

Bake for 20 to 25 minutes. Cool in pan on wire rack for 5 or 10 minutes before serving. For easy removal from tin, use a small, thin spatula or palette knife.

Bake for 20 to 25 minutes.

Note:

Can be served warm or at room temperature. Store leftovers in airtight container in refrigerator.

* not incl. in nutrient facts

Comments

zhangbo

This sounds good, will try it later, thanks :)

sean

Worked great with Swiss cheese.

anonymous

List of ingredients took longer to read than it took to bake and I never could find the secret spice recipe. Too much stuff in this for a quick make and go