I’m so excited to introduce you to Tanya from whiskandmuddler she’s a new member of our contributor team and I’m just so thrilled to have her here. Tanya and I met each other at a blogging conference in Seattle about a year ago so I’m really thrilled to introduce you to her!
Tanya’s brought a beautifully decadent recipe to share so I won’t keep you waiting any longer…
They say it’s “impossible”, but really… it’s so easy!
For those of you who grew up in the 1970’s (or earlier, wow… I’m totally dating myself here), then you know about this magic quiche slash pie. My Mom used to make it fairly often. It was an excellent way to clean out the refrigerator and use up whatever odds and ends were in there and in need of good culinary home. The “impossible”part of this dish is how the crust, which is poured over the top of the filling, actually makes its way to the bottom of the pan during baking.
What starts out as a thin, pancake like mixture, actually becomes a nice flaky crust. Very clever indeed! Thanks to the use of a boxed baking mix (mine was gluten-free), this quiche comes together in minutes.
Flash forward to today, and now these kind of dishes are a cool, retro-style of comfort food that basically achieves the same goal. Given all the fancy ingredients we have at our finger tips, you can make this simple quiche (or tart or pie, whatever you like to call it) into any glamorous concoction of your choosing. I opted to feature all my fresh garden veggies in this Garden Vegetable Impossible Quiche.
After tidying up the garden beds this past weekend, I was left with beautiful heirloom tomatoes (mini varieties), a delicious super greens blends of lettuces (which I purposely planted in order to make my Super Greens Smoothie Discs) and heaps of fresh rosemary. The stalks on the kale were very tender (since these were young greens) so I chopped those up as well. If using more mature lettuce, taste a leaf first to determine if you should use or discard the stalks.
- 1- ½ cups kale, or any other dark & peppery greens, finely chopped
- 1 cups assorted tomatoes (small & sweet ones are best)
- 1 shallot, sliced
- 1 tablespoon fresh rosemary, finely minced
- 1 -1/2 cups half & half or whole milk
- 3 large eggs
- 1 teaspoon sea salt
- ½ teaspoon sugar
- ¾ cups baking mix ( I used Bisquick® Gluten Free)
- 1 cup fresh Parmesan cheese, coarsely grated
- Preheat oven to 400F. Liberally grease a 9.75″ inside diameter x 4-cup liquid measure round quiche/tart pan (with removable bottom) or a 9″ glass pie dish.
- Arrange all vegetables into quiche pan. Set aside. In a blender at high speed mix together half & half, eggs, salt and sugar. I omitted black pepper as the greens already had a nice bite to them.
- Add baking mix and blend until a smooth batter develops. Pour liquid mixture over quiche filling and top with grated cheese.
- Place quiche pan on a larger parchment-lined baking pan and bake at 400F for 40-45 minutes, or until a cake tester comes out clean in the middle.
- Allow to cool slightly then serve.
*adapted from Betty Crocker’s original Impossible Quiche
For this Garden Vegetable Impossible Quiche, it couldn’t be simpler. Just add whatever vegetables, meat or cheese you like to a deep-bottomed pie plate or quiche pan (one that holds 4-cups liquid measure), whiz up the wet and dry ingredients in a blender, pour over the quiche filling and you’re done.
Perfect for a brunch or quick breakfast, or slice off a piece and snack on it any time of day. This also makes a nice light, supper along side a fresh green salad. Enjoy!
Much Love and Peace~
Tanya and Ruthie