Welcome to my first WRECIPE WEDNESDAY column! You may wonder why I consider cooking to be something that adds ‘life to my years.’ Well, I’m glad you asked! This column is not about the ‘rush something to the table after getting home from work’ kind of cooking. This column is about the kind of cooking that is planned – shared with friends and family – shared with a glass of wine, some soft music and a good book. Remember, the secret ingredient to every recipe is Love, for Cooking with Love is Food for the Soul.
My plan for Wrecipe Wednesday is simple – to share some great recipes from my collection, from YOUR collections, or from the vast banquet of online recipe sharing sites. SO, if you have a recipe of your own creation (or passed down through generations) that you’d like to submit to me via private message or email (with or without a photograph, but, preferably, with), you could be a guest star on “The Life In My Years!”
I felt it appropriate to start this new column with one of my most requested secret recipes – QUICHE & TELL! I must admit, the bones of the recipe come from an old Bisquick box, but the variations are what make it truly scrumptious.
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slices
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- 2 cups chopped veggies traditional calls for broccoli
- 1/2 cup chopped onion
- 4 oz. shredded cheese traditional calls for cheddar
- 1/4 tsp. tsp. pepper
- 1.5 cups whole or 2% milk (you can use skim but it may take longer to set up)
- 3/4 cup Bisquick
- 3 eggs
- 1.5 tsp. tsp. salt
Ingredients
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- Steam veggies and onion until almost tender.
- Thoroughly drain liquid from veggie/onion mixture (if you have a cheesecloth*, you might want to take the extra step of squeezing out the remaining liquid)
- Toss together veggie/onion mixture, pepper and cheese in a lightly greased 10x1½" quiche/pie plate [you can also use an 8x8x2 square pan or 11x7x2 rectangular pan - these work better if you are serving buffet or potluck style].
- Beat milk, eggs and salt together.
- Combine milk/eggs with Bisquick, mixing until smooth.
- Pour Bisquick mixture into pie plate over the filling.
- Bake at 400 degrees for approximately 35-40 minutes, or until golden brown and knife inserted halfway between center and edge comes out clean.
- Let stand 5 minutes before serving.
- Combo of broccoli and mushrooms for the veggies.
- Combo of asparagus and mushrooms for the veggies.
- Use spinach and water-packed artichoke hearts for the veggies (make sure to squeeze this out REALLY good before combining with cheese); then use a combination of feta cheese and jack cheese for the cheese portion.
- Use spinach for your veggies (squeeze out REALLY well), and add some crumbled precooked Bacon; use Swiss cheese or a combination of Swiss and jack for the cheese portion.
- MY FAVORITE VARIATION - use a combination of 1-1½ cups of asparagus and a little celery for the veggies, add in ½-1 cup of shredded crab (the fake crab that you can buy at the fresh fish counter works perfectly for this if you don’t want to spring for REAL crab), and a nice sprinkling of fresh chopped dill; use jack or pepper jack cheese for the cheese portion.
If you make this in the quiche/pie plate, it will serve 6-8 people; if you make this in a square or rectangular pan, you can easily get 9-16 squares for a side dish.
These reheat in the microwave nicely, so making the night before a brunch is perfectly fine. If you don’t want to reheat, get all of the veggies cooked/drained, and in your quiche/pie plate the night before, then mix up your Bisquick mixture in the morning, pour it on, and bake fresh.
