Cheesy Impossible Quiche Recipes

Steps:

• Preheat oven to 350.
• Lightly grease a 9-10 inch pie plate.
• Sprinkle mushrooms, cheese, and onion evenly over bottom of pie plate.
• Place remaining ingredients in blender, cover, and blend on high for 1 minute (or whisk by hand until mixed well).
• Pour into pie plate.
• Bake until golden brown and knife inserted in center comes out clean (50-55 minutes).
• Let stand 5 minues before cutting.
• Refrigerate leftovers.

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Lightly grease an 8 inch square pan or a 9 inch pie plate.
• Cook bacon until crisp; drain on paper towels; discard grease.
• Sprinkle bacon, cheese and onion into pan.
• Blend eggs, Bisquick, milk, pepper, dry mustard, dill weed and salt together until smooth.
• Pour mixture over top of bacon mixture.
• Bake until top is golden brown, and knife inserted comes out clean, about 30 minutes.
• Let stand 5 minutes before serving.

Steps:

• Heat oven to 350'. Spray Pam in 9" pie pan. (Ok to use 9-inch square pan then cut into squares for appetizers.).
• Squeeze water from defrosted spinach and spread the spinach on the pan.
• Beat sour cream, cottage cheese, baking mix, melted margarine and eggs until smooth, 15 seconds in blender on high, or 1 minute with electric mixer. Pour into pie pan on top of spinach. Top with tomatoes; sprinkle with Parmesan cheese.
• Bake until knife inserted between center and edge comes out clean, about 30 to 40 minute Cool 5 min and serve.

Steps:

• Combine milk, eggs salt and pepper.
• In a mixing bowl place flour, bacon, cheese and onion.
• Stir and toss until all ingredients are coated in flour.
• Pour egg/milk mixture into the dry ingredients bowl.
• Stir until all combined.
• Pour into a greased quiche plate and back in the oven on 200°C (~375°F) for 45 minutes,.
• turning plate around once towards the end of cooking time to allow to brown evenly.
• My Variation - use ham instead of bacon plus add a few cups of steamed veggies.
• Also you could substitute half of the milk with cream.

Steps:

• Preheat the oven to 350 degrees F. Heavily spray a 12-cup nonstick muffin pan with nonstick cooking spray.
• Heat a large skillet over medium heat. Add the bacon and cook until crispy, about 6 minutes. Remove the bacon to a plate with a slotted spoon and pour 2 to 3 tablespoons of the bacon fat (see Cook's Note) into a large, heatproof bowl. To the bacon fat, add the crushed corn flakes and Cheddar. Stir the mixture together until it starts to clump. Press the mixture into the cups of the prepared muffin pan. Bake until lightly browned, about 5 minutes. Remove and cool slightly on a baking rack in the pan.
• Return the skillet to medium-high heat and add the butter. Once the butter is melted, add the onions and cook until softened and starting to brown, 3 to 4 minutes. Sprinkle on the mustard, salt, paprika and pepper. Stir the collard greens into the onion mixture. Continue cooking the greens, stirring occasionally, until wilted, 5 to 6 minutes. Set aside to cool slightly.
• Whisk together the half-and-half and eggs, then stir in the greens. Pour some of the egg mixture into each crust in the pan to come about three-quarters of the way up and sprinkle on the bacon. Bake until the egg has set and doesn't jiggle, 15 to 20 minutes. Set the mini quiches on a baking rack for 10 minutes to cool. Serve warm or at room temperature.

Steps:

• Whisk eggs, milk and butter together in a large jug.
• Sift the flour into a bowl. Make a well in the centre and gradually whisk in the milk mixture. Mix in half the cheese and all remaining ingredients.
• Spoon mixture into a deep greased pie 25cm pie plate.
• Sprinkle with remaining cheese and bake in a moderate oven (180c) for 35-40 minutes or until firm.