I love this recipe because I’m not the best baker, and when I find a way to make something I love to eat, easier, why the heck not! We all have extra busy lives and they all look different. So whatever your life looks like this recipe will fit in just fine. So all quiche lovers join me in trying this combination quiche and fritatta~”Quiche-Tatta“is born🔥
Light, fluffy, and perfect for any meal. No more extra work making crusts! Even if you buy your crust, I suggest trying this recipe.
I tried something something new and added biscuit mix (bisquick) to my quiche instead of making a crust and It turned out great!
I baked in a non stick cake round but you can also bake in a springform pan. Spray pan with a nonstick spray for easy removal.
Method:
Veggies-
Chop one bunch of asparagus and slice one medium onion. Roast at 400° for 15 minutes
Let cool veggies cool, add to the bottom of a non stick cake round pan.
Reserve a couple asparagus and onions for the top of the quiche.
Egg mixture:
6 eggs (large)
1/2 cup heavy cream
1/4 cup bisquick
1/4 cup Parmesan cheese
1/4 cup shredded Gruyere cheese
Method
Using a large bowl, whisk all ingredients together. Pour over asparagus and onions- bake 400° for 55 minutes. Cover with foil first 45 minutes. Uncover and brown last 10 minutes. Let cool to allow for the ingredients to stand together before you remove it from the pan. If using a cake pan, place a plate on top and flip upside down. Let the quiche stand for 10 minutes before slicing. Serve with a salad of your favorite greens lightly dressed with vinaigrette! Breakfast, brunch, lunch, dinner this checks all the boxes.
Liv to Eat~
Sarah🍷