You may recall my recent freak-out in the kitchen. Nothing sounded good, all of my cookbooks morphed into a language that I couldn’t read, and my creative culinary brain was kaput. I sent out a desperate S.O.S. to you all for help. I needed recipes. New recipes! Inspired recipes! Tasty recipes! Anything other than what I already had! I’m going to stop using exclamation points now!
Thank you to everyone who responded to my momentary lapse into crazy. And those of you who just thought “momentary? Girl, you certifiable” are likely correct. But I am proud to say that I have my mojo back. My brain has kicked back into recipe overdrive and I’ve been cooking up a storm. A delicious, lick-your-fingers storm.
The recipe that got me back on track was from my dear reader Beth. She sent a sweet email with three recipes attached, and from the moment I spied this first one, I knew it was meant to be in my belly.
These little quiches are so quick and easy, and yet they don’t skimp on flavor. You’ll need spinach (thawed from frozen is fine), milk, bisquick, chives, ham, sharp cheddar, and a little salt and pepper.
And eggs. Pretty, pretty eggs.
Crack them into a large bowl…
…beat and toss in the Bisquick.
Stir. Lumps are a-okay in Bisquick world. In fact, they’re encouraged.
Throw in the rest of the ingredients and mix well.
Pour into 12 muffin cups that are greased well with cooking spray (a Pyrex glass measuring cup or small pitcher work well for pouring). Alternately, you could pour the whole mixture into a greased 9″ pie plate.
Bake at 375F for 25-30 minutes until the quiches are puffy and a toothpick inserted in the center comes out clean.
Let cool for a few minutes before serving. These also freeze and reheat exceptionally well. They’re also great cold!
So simple, so delicious, and so the savior of my culinary soul. These little quiches would be perfect for a picnic, a potluck, or to stash in the freezer for a rainy day lunch.
Thank you, Beth, for the wonderful recipe. And to all of you loverly readers who sent in recipes and words of encouragement, I am more appreciative than you know. I have no idea why you read this silly, silly blog, but that you do keeps me going, even in times of culinary disaster.
Beth’s Spinach Quiches
- 6 Eggs
- 1 cup Milk
- ½ cup Bisquick
- ½ tsp crushed, dried rosemary or 1 tsp of diced fresh
- ½ tsp of Garlic powder
- 1 10pz pkg of frozen Chopped Spinach (thawed, rinsed and squeezed of all water) or 2-3 cups of fresh spinach sautéed
- 1 cup Mozzarella cheese (I often use more cheese and mix types)
Preheat oven to 375 degrees. Beat together eggs, milk, Bisquick, and seasonings, until well blended. Stir in Spinach and cheese. Pour into lightly greased 9 inch pie plate or into 12 greased muffin cups. Bake for 30-40 minutes (25-30 for muffin cups) or until knife inserted near the center comes out clean. Let stand 5 minutes before serving.
This quiche freezes and reheats well and tastes better the longer it sits.
Can be modified to other types of quiche using whatever kinds of veggies, egg substitutes, cheese or meat you have.
My adaptations: I substituted 1 tablespoon fresh minced chives for rosemary, used sharp cheddar instead of mozzarella, added 1/2 cup diced black forest ham, added salt and pepper to taste, and omitted garlic powder because most of my spices are either buried in the garden, lost the diaper pail or hiding under the bed.