Once I really started paying attention to where my food was coming from and avidly reading labels, I realized how many unnecessary, sketchy ingredients are in every day grocery store finds. I also learned how easy it is to make many of these products from scratch with basic pantry items. One such discovery was homemade Bisquick. The ingredient list is long on a typical box of Bisquick, which is surprising given how simple it is to replicate. I’ve made my own a few times, and when I discovered this recipe for a homemade whole wheat version on the blog Fat Girl in a Skinny Body, I decided to try making a quiche with it.
This quiche is loosely based on a dish my cousin Jeanne makes. I was hoping Charlie would eat it, given that it was chock full of broccoli, but he wasn’t a huge fan. Perhaps he will be tomorrow. Johnny and I, however, loved it. The consistency is just about perfect and the savory flavor is delightful. If you are planning an Easter brunch, this would be a tasty addition to your menu!
1 pound of frozen broccoli, thawed and chopped (I used Trader Joe’s organic broccoli florets)
1/2 of a large onion, chopped
1/2 cup shredded cheese (I used a cheddar, Monterey Jack, mozzarella blend)
1/2 cup sunflower oil
2 cups homemade Bisquick (recipe below)
4 large eggs
1/2 teaspoon salt
Freshly cracked pepper
Preheat oven to 375 degrees. Combine all ingredients in a large bowl. Stir to combine. Pour into a 9 x 13 inch baking dish and sprinkle with pepper. Bake for 30 minutes. Serve warm.
Homemade Bisquick (adapted from Fat Girl in a Skinny Body)
Makes about 4 cups
1/2 cup all purpose flour
2 cups white whole wheat flour
3 tablespoons baking powder
1 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter cold
Mix together flours, baking powder, sugar and salt in a medium bowl. Cut in the cold butter using a pastry blender Mix the butter and flour mix until the butter is in small balls and is coated in the flour. Store in the fridge or freezer. (Mix will last in the fridge until the expiration date on the butter).
This post is part of Food Network’s Sensational Sides series. For more ideas on how to cook with what you already have in your pantry, check out the blogs below.
Feed Me Phoebe: Tropical Trail Mix With Ginger and Coconut
The Cultural Dish: Green Bean Salad
Jeanette’s Healthy Living: Easy Roasted Tomatoes and Spring Asparagus
Napa Farmhouse 1885: Pizza With Kale-Walnut Pesto, Sun-Dried Tomatoes and Pickled Garlic
Red or Green?: Spring Greens With Homemade Vinaigrette
The Sensitive Epicure: Pasta alla Ghetto Fabuloso (Gluten-Free and Milk-Free)
Dishin & Dishes: Scalloped Sweet Potatoes
Haute Apple Pie: Broccoli Cheesy Rice