Crustless Quiche

This is a very forgiving recipe in that I've done just about anything to it and it invariably comes out right. I've added spinach and bacon. I've substituted ham for bacon. I've put in chopped sweet peppers and broccoli. This time I didn't have spinach on hand but arugula. 

Crustless Quiche (adapted from Butterfly Breeze Bed and Breakfast)
4 strips bacon, fried until crisp, drained, and crumbled
1 1/2 cups milk
dash of black pepper
1/2 cup prepared biscuit mix (recipe to follow)
3-4 eggs
1/4 cup melted butter, cooled slightly
1 tablespoon oil
1 onion, chopped
2 teaspoons fresh garlic, minced
6 cups arugula, chopped (It's an acceptable substitute for spinach)
3 cups shredded cheese (low-fat mozzarella is recommended)
salt and pepper to taste

Preheat oven to 325˚F.

In a skillet, heat 1 tablespoon oil. Add onion and garlic and cook until fragrant. Add arugula and cook until just wilted. Remove from heat. In a blender or food processor, combine milk, black pepper, biscuit mix, melted butter, eggs, and 1/4 cup melted butter. Pour into one 8 inch square pan or one pie plate.  

Scrape arugula mixture and sprinkle cheese on top of the egg mixture. Use a fork to push arugula-cheese down beneath the surface. Add salt and pepper to taste. Sprinkle cooked bacon on top. Bake 50-60 minutes or until a thin knife inserted in the center comes out clean. Remove from the oven and let the quiche cool for 10 minutes on a wire rack. It tends to fall a bit after it's taken out of the oven.

You can use packaged biscuit mix from the supermarket or you can make your own.


Home made Biscuit Mix
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon vegetable shortening

Mix dry ingredients together. Cut in the shortening. Store any leftovers in a covered container in the refrigerator.