Recipe by Jennifer
"The crust is made with baking mix, so it is heartier than a flaky pastry. Serve warm or at room temperature."
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all-purpose baking mix
ground black pepper
shredded Cheddar cheese
hot pepper sauce
1 (12 fluid ounce) can
evaporated milk, heated
This is one of my new favorite recipes! I used a frozen pie crust, so skipped to the good part. Very easy, and very tasty!
I made this recipe exactly as specified. The crust wasn't my favorite, but I chose it for the lower calories and fat. The flavor was fine--not the greatest, but it wasn't the worst, either. If you crave the richness of quiche but don't want to use all your Weight Watchers points, this one is for you. If you don't need to watch your weight, make a richer one!
(Side note: I am very distressed with those who give five stars to a recipe they never made! "Oh, I ommitted the crust altogether. Oh and I left out the bacon and onions." What quiche did you all make?!
Loved the recipe and everyone who tried it loved it too! Only things I did differently was sliced turkey breast instead of the bacon(used 3 slices louis rich)and monterey jack cheese instead of cheddar. I also added some of Emeril's Essence to it. Overall it was very easy to make, everyone loved it, and maybe next time I will use some habanero sauce in it. Also about 1/3 of an onion was enough for the church group I took it to. If I was making it for around the house I would have used the whole onion though. I recommend this to anyone who wants a tasty quiche.
This was quick and easy to make without the fuss of making regular pastry. I wasn't overly thrilled with the Bisquik pastry but as I said, it was a quick and easy trade off. I made this late last night so as to have something to pack in my kids lunches today. I added just cheddar and diced ham and some italiano seasoning blend. My husband had smelled it cooking and requested two slices for breakfast this morning, siting that real men really do eat quiche, so obviously it was a success and I would imagine they will request it again. Thanks for the recipe.
I hate to rate this when I know that I used milk instead of the evaporated milk. So maybe that made the difference. But overall it was not very good. The taste was okay (but it's cheese and bacon, how can that not be good), but the texture of the crust was to thick for my taste. If I had to compare it to something I would say it taste like a bacon, egg and cheese biscuit from a fast food joint. That's the way my eggs turned out. Sorry.
This was fun and quick to make... It's lighter than other quiches with only four eggs. My son & husband weren't sure if "real men eat quiche, but they liked this one. To save time I used dehydrated onion, omitted the salt (not needed), increased the hot sauce four fold (we like it mellow with a hint of warmth) and of course a pre-made pie shell. This filling could make two pans if you're not careful. I suggest a deep-dish and add the evaporated milk until it's "full". I've made this a few times - once throwing in a few chopped jalopenos I had on hand and everyone raved about it. They're spoiled now - and look for the peppers each time!
I'm actually not a huge quiche person, but this is one of the best I've had! I also used a whole teaspoon of hot sauce and liked the addition. Instead of making my own crust I used a frozen crust, but found that it was the easier way to go (with probably little difference).
We love this recipe for any meal. It is very cheesy and very savory.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 174
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