What do you do with leftover meat and vegetables? In this day and age its a good bet you’re reheating them for another meal. Ha! Try these quick and easy Impossible Quiche combinations and savor your leftovers in more creative ways.
Impossible Quiche is a recipe by Bisquick that’s at least 20 years old. It makes its own crust so there is no need to make and roll out pie dough. Its simply a batter that ends up at the bottom of your pie plate and cooks up like a crust. The original Bisquick recipe was for Quiche Lorraine and then Bisquick came out with the Impossible Taco Pie in the 1990s which really tasted like tacos. I’ve tried it with leftover turkey, chicken, and steak adding leftover broccoli, cauliflower, green beans and corn. No leftovers…throw in a can of crab meat or baby shrimp. Kick up flavors with fresh herbs from your kitchen garden, Tabasco sauce, pesto, Greek seasoning or Cajun seasoning. The combinations are endless. Serve your Impossible Quiche with a salad for lunch, add soup and crusty French bread for a supper.
Basic Impossible Quiche Batter
- 2cups milk
- 1/2 cup Bisquick
- 4 eggs
- dash of black pepper and nutmeg
Whisk in blender until smooth, just 2 or 3 seconds.
Impossible Chicken Quiche
- 1 cup leftover roasted chicken, cubed or chopped to bite size
- 1 cup of leftover broccoli and mushrooms
- 1 small onion, sliced thin or diced
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1 cup Swiss cheese or Gruyere, grated
- 1 recipe Impossible Quiche Batter
- 2 dashes Tabasco sauce
Preheat oven 350° F. Butter a 9 inch deep-dish pie dish. Layer bottom with chicken and veggies, sprinkle with herbs and cheese. Add Tabasco sauce to batter. Place dish on a rack in the middle of the oven, pour the batter over the filling. The dish will be quite full. Bake 40 minutes or until top is browned and a knife inserted comes out clean.