Bisquick Mini Veggie Quiches Food

BISQUICK MINI VEGGIE QUICHES

Steps:

• 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.

MINI QUICHES (CRUSTLESS)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
• Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
• Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
• Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
• Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.

IMPOSSIBLY EASY VEGETABLE PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

IMPOSSIBLE QUICHE

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.

MINI QUICHES

Steps:

• Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray.
• In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups.
• In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
• Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers.

HEALTHY BISQUICK QUICHE

Steps:

• Heat oven to 400°F.
• Spray 8-inch square baking dish or 9-inch pie plate with cooking spray.
• Sprinkle zucchini, tomato, onion and cheese in pie plate.
• In medium bowl, stir remaining ingredients until blended.
• Pour over vegetables and cheese.
• Bake uncovered about 35 minutes or until knife inserted in center comes out clean.
• Cool 5 minutes.
• Cut into four portions.