Bisquick Mini Veggie Quiches
One of my variations of the Bisquick "Impossible Pie" type recipe. Quick and easy...great for breakfast, brunch or a light lunch.
Yield
6 servingsPrep
20 minCook
25 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
biscuit baking mix (bisquick)
|
*
|
| 1 | cup |
milk, 2%
or 1% |
* |
| ¼ | cup |
margarine
or butter, melted, cooled |
|
| 3 |
eggs
extra large or jumbo, lightly beaten |
*
|
|
| 3 | tablespoons |
parsley leaves
minced, or 2 tsp. flakes |
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 3 | drops |
red hot pepper sauce
|
*
|
| 1 | pinch |
spice mixture
Emeril's "BAM" or other |
* |
| 1 ½ | tablespoons |
vegetable shortening
Crisco, or Pam vegetable spray (to coat muffin pan) |
|
| 1 | tablespoon |
vegetable oil
to saute vegetables |
|
| 5 | ounces |
cherry tomatoes
or grape tomatoes, halved or quatered |
|
| ½ | whole |
sweet vidalia onions
Vidalia or Maui, diced |
|
| 1 | stalk |
celery
diced |
*
|
| ½ | 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
|
|
| ½ | cup |
vermont cheddar
shredded, or Swiss, or favorite shredded blend |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
biscuit baking mix (bisquick)
|
*
|
| 237 | ml |
milk, 2%
or 1% |
* |
| 59 | ml |
margarine
or butter, melted, cooled |
|
| 3 | whole |
eggs
extra large or jumbo, lightly beaten |
*
|
| 45 | ml |
parsley leaves
minced, or 2 tsp. flakes |
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 3 | drops |
red hot pepper sauce
|
*
|
| 1 | pinch |
spice mixture
Emeril's "BAM" or other |
* |
| 23 | ml |
vegetable shortening
Crisco, or Pam vegetable spray (to coat muffin pan) |
|
| 15 | ml |
vegetable oil
to saute vegetables |
|
| 144.5 | ml/g |
cherry tomatoes
or grape tomatoes, halved or quatered |
|
| 0.5 | whole |
sweet vidalia onions
Vidalia or Maui, diced |
|
| 1 | stalk |
celery
diced |
*
|
| 0.5 | whole |
green bell peppers
diced |
*
|
| 79 | ml |
bacon bits
Hormel Real Bacon Bits, Bacos or freshly cooked bacon, crumbled (optional) |
*
|
| 118 | ml |
Parmesan cheese
|
|
| 118 | ml |
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℃).
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, bacon bits, tomatoes, and cheeses, in this order.
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.
Note:
Can be served warm or at room temperature. Store leftovers in airtight container in refrigerator.
