This is an easy-on-the-cook brunch.
Heat oven to 400 degrees F. Grease 9x1 1/4 inch pie plate. Stir Bisquick and margarine until blended. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, forming edge on rim of pie plate. Sprinkle cheese, bacon, and onions over crust. Beat half-and-half and eggs; stir in salt and red pepper. Pour into crust. Bake 35-40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
| Servings: | 6 |
| Time: | 5 Minutes Preparation Time 40 Minutes Cooking Time |
Source: Betty Crocker's Bisquick Cookbook
By Monica from Cortez, CO
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Nice recipe and it's really quite easy. We often will make this or a similar quiche for "supper", and I'll make 2 of them. One is for the study-groups that meet here every week. I make them in rectangular shaped pans by multiplying the recipe by half again as much of every ingredient, and when they're baked, just cut them in squares like brownies or bar cookies. The young people would rather have several "appetizers" than a big meal which would put them to sleep they say. Well, I enjoy making the snack foods for them and they're a lot easier than "building" a big meal. I just try to make healthier snacks for them.
Thank you for sharing with us.
Pookarina
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Crust:
Filling:
To prepare crust, in a large bowl, mix together the flour and salt. Using a pastry blender or 2 knives, cut in the butter until coarse crumbs form. Add water, 1 Tbsp. at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill in refrigerator for 30 minutes.
Preheat oven to 375 degrees F. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 11 inch circle. Fit into 9 inch pie pan. Trim edge, leaving 1/4 inch overhang. Fold under to form standup edge. Crimp dough with a fork. Line with foil and fill with pie weights or dried beans. Bake for 10 minutes. Remove the foil and weights. Bake until lightly golden, about 5 minutes.
Transfer to a wire rack to cool. Meanwhile, prepare filling. In a medium skillet, cook the bacon over medium heat until crisp, 8-10 minutes. Transfer to a paper towel to drain. In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with the bacon and cheese. Bake until golden and custard is set, about 30 minutes. Serve warm.
By Robin from Washington, IA
Mix together the flour and salt. Using a pastry blender, cut in the butter until coarse crumbs. Add water, 1 tablespoon at a time, tossing with a fork. Shape into a disk. Wrap in plastic wrap and chill 30 minutes. Preheat oven to 375 degrees F. On lightly floured surface, roll dough into 11 inch circle. Fit into 9 inch pan. Bake crust 15 minutes. Cook bacon until crisp. Combine remaining ingredients; pour into crust. Sprinkle bacon and cheese on top. Bake 30 minutes until set.
By Robin from Washington, IA
