Serves 6
255 cal · 50 min
Magic Crust Quiche
Recipe GLPR23233a06294baf
A savory quiche with a self-forming crust that magically appears during baking. Frozen vegetables and onions are layered with cheddar cheese, then topped with a custard made from eggs, milk, and baking mix. As it bakes, the baking mix sinks to create a crust while the eggs and milk form a creamy quiche. Perfect for breakfast, brunch, or a light dinner.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 tablespoon vegetable oil
1/2 cup onion, chopped
2 cups frozen vegetables, no salt added (or fresh or leftovers)
1 cup low-fat cheddar cheese, shredded
3 eggs
1 1/2 cups 1% milk
3/4 cup baking mix (such as Bisquick)
Directions
Wash your hands thoroughly with soap and water. Preheat the oven to 350°F.
Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened, then add the frozen vegetables. Cook for 5-7 minutes, stirring occasionally, until the vegetables are heated through and any excess moisture has evaporated. Drain any liquid from the vegetables.
Lightly grease a 9-inch round pie pan or 8×8-inch square baking dish with oil or cooking spray.
Spread the cooked vegetables evenly across the bottom of the prepared pan.
Sprinkle the shredded cheddar cheese evenly over the vegetables.
In a bowl, whisk together the eggs and milk until well combined. Stir in the baking mix until just blended; the batter will be slightly lumpy.
Pour the egg mixture slowly over the vegetables and cheese, distributing it evenly.
Bake at 350°F for 35 minutes, or until a knife inserted into the center comes out clean and the top is golden brown. The quiche is done when the eggs have set throughout and are no longer jiggly in the center.
Remove from the oven and let cool for 5 minutes before serving. Cut into wedges and serve warm.
