Crustless Quiche

This is one of my favorite breakfast (or brunch or lunch…) recipes using ingredients you have on hand. Looking for easy? It literally comes together in minutes. It’s also a really nice way to use up stray veggies in your fridge. Plus, the combination of fillings is endless. Now I’m getting hungry, so let’s get cooking.

Basic Mix:
2 cups of milk (for some extra punch, it’s a great way to use up buttermilk too)
4 eggs
1/2 cup baking mix (I used Bisquick Heart Smart)
1/2 stick unsalted butter, melted
Dash of black pepper, oregano and garlic

Filling ideas:
Cooked sausage (either breakfast or Italian)
Cooked, crumbled bacon
Shredded cheese (cheddar, jack, swiss or mozzarella…)
Diced vegetables (pepper, onion, broccoli, spinach, tomato…)

Preheat oven to 400 degrees. Grease a pie plate or 2.5 quart casserole dish.

Blend milk, eggs, baking mix, butter and spices. Pour into dish. Sprinkle in any extra meats, cheeses and vegetables. To keep the consistency of the quiche, don’t overload the dish with the fillings (about two cups will be more than enough). Bake for 35-40 minutes until set.

If you’re feeling fancy, serve with fruit salad on the side. Throw any leftovers in the fridge and just microwave a slice for a minute to enjoy the next day.

Dilled Feta Ricotta Spread

I love quick appetizer/snack ideas. Especially ones that I feel a little healthier about instead of rummaging through the pantry for a bag of chips! This spread is easy to put together, can be made a few days in advance if you’re having a party, and works perfectly as a snack!

8 ounces of feta cheese (crumbled)
1 cup ricotta cheese
1/4 cup chopped scallions (whites and a bit of the green)
1/4 cup toasted pine nuts*
2 tsp dill
2 tsp lemon juice
1/4 cup finely chopped spinach

Mix the cheeses together then add in the scallion, spinach, and pine nuts until blended. Mix in the dill and lemon juice. That’s it. It’s that easy.

To serve, use toast points (I love pumpernickel toast squares), pita bread sliced into squares, or crackers.

* I discovered you can toast the pine nuts in the air fryer – just place them on foil to keep them from dropping into the bottom of the fryer and toast for about 5 minutes.

The Easiest Biscuits Ever

I have a confession: I don’t have a lot of patience or tolerance for baking bread. I seriously intend to change that, but for now, that’s who I am! But I DO enjoy a nice biscuit that I can make while dinner is in the oven and have a few minutes. This fits the bill. And as a bonus, it tastes like a lot like a version served at a popular seafood chain. It is pretty garlicky though so don’t say I didn’t warn you!

Biscuit Dough:
2 1/2 cup baking mix (I use Bisquick Heart Smart)
4 tbsp butter, chilled
1 cup shredded cheddar cheese
3/4 cup milk
2 tsp garlic powder

Topping:
4 tbsp butter
2 tsp garlic powder
1 tsp parsley

Preheat oven to 400 degrees.

Cut butter into making mix until the mix looks like course crumbs. Add milk, cheese and garlic. Mix to incorporate.

Shape dough into 12 biscuits (you can go bigger for less or smaller for more). Bake 15-17 minutes until golden brown.

Melt butter. Stir in garlic powder, parsley, and a pinch of salt if you want. Brush all over the top of the warm biscuits.

Pizza Epiphany?

We love pizza (ok, who doesn’t really?). Plus I love simple, so I started using garlic naan for the grill and just kept on using them in the oven the majority of time I make pizza. But as I started experimenting with grilling pizza, I kept running into problems with getting the cheese melted before the crust burned when I layered the cheese on top. That continued when we moved to putting the pizza in the oven. One day I realized I was doing this all wrong and tried to put the toppings on top of the cheese. Perfection!

Here’s how it’s been going down in the kitchen:

  • Top naan (or traditional crust, or flatbread…) with the sauce of your choice. One advantage of the individual sizes is that we can choose our own adventure (traditional tomato, white pizza sauce, or my latest go-to, spicy tomato oil)
  • Top with a layer of cheese (we like a mozzarella/provolone blend, but it’s a great way to use up fresh mozzarella too)
  • Layer on toppings. I was worried when I started experimenting that things would dry out, but I’ve experimented with cooked sausage, pepperoni, pepper, onion and mushrooms and haven’t hit an issue yet.
  • Keep an eye on it in the oven. My oven takes about 10 minutes at 400 degrees.
  • If you like spinach or arugula on your pizza (and as you see, I certainly do), I just sprinkle it on top when I take it out of the oven. The heat wilts it just enough to be perfect!

Such a simple hack has been a game changer! What’s your must-have on top of your pizza?