- 1 dozen eggs (this freezes wonderfully so I make a full dozen!)
- 1 cup almond milk
- 1 cup Bisquick
- 16 0z. spinach
- Optional: Baker’s Joy or equivalent cooking spray
- Whisk eggs until thoroughly beaten.
- While still whisking slowly add milk then Bisquick until completely incorporated.
- Add spinach (if it’s still frozen, break apart before adding).
- -Optional- This recipe tends to stick to the cooker so a release agent here is helpful. If you use one, apply it to your cooker now.
- Pour entire mixture into slow cooker.
- Set your cooker to high for 3 hours.
- Your quiche is done when it starts to pull away from the sides of the cooker and/or a toothpick inserted in the middle comes back dry.
- Serve with a dollop of sour cream and sprinkled with garlic powder.
This was the most moist quiche I’ve ever had and I plan on expanding on this recipe in the future.
I didn’t take pictures this time around (yes, I know, I’ve been so bad with that lately) but I have an excuse! We had company last night and I get distracted whenever there is someone in our home. Anyhow… I wasn’t entirely sure this would work as nicely because I was using Seitan instead of the traditional bacon or ham. And… I kind of, sort of, didn’t measure everything because I was purposefully making a very large batch and sort of winging it. So the below is guesstimates Hey! I said from the beginning that this blog was more so I could keep track of what I cooked than it was to help others cook. You still love me, right? RIGHT?!
- 1 dozen eggs
- 1 & 1/2 cups Bisquick mix
- 16 oz. package of frozen spinach
- 32 oz. Ricotta cheese
- 1 lb. mozzarella cheese
- 1/2 almond milk
- sour cream
- garlic powder
- Beef Flavored Seitan – roughly the amount 2 cups of VWG can make
- In a food processor, chop your spinach and cooked seitan into fine pieces then transfer it into a large bowl.
- Fully incorporate mozzarella, ricotta and Bisquick to the spinach/seitan.
- In a separate bowl, whisk eggs and milk thoroughly.
- Add the egg & milk mixture to your large bowl and again, fully incorporate.
- Pour mixture into glass/ceramic casserole dish (this makes a large batch so you might need two) about an inch deep.
- Preheat oven to 350 degrees.
- Cook casserole for 30-45 minutes or until mixture starts to pull away from sides and becomes quite firm. Careful not to overcook this as it becomes dry quite easily!
- Allow to cool, cut into squares and serve with a dollop of sour cream sprinkled with garlic powder.
Sorry, but there are no pictures of this recipe as we devoured them before I could snap any pictures. They were THAT delicious! This is what happens when I don’t have any eggs and really, really want pancakes.
- 2 cups Bisquick pancake mix (it’s vegan!)
- 1 cup applesauce (this is the egg replacement)
- 1 cup vanilla almond (soy works as well)
- 1 Tablespoon custard powder
- 2 Tablespoons raw honey (you can omit this entirely if you use sweetened applesauce or sugar)
- Safflower or Grapeseed oil
- Mix everything but your oil in a large bowl and whisk or beat with mixer till fully incorporated. After you finish whipping the batter you can fold in any fruit desired or wait until they are cooked and add to the top… or both!
- Add oil to your pan on medium heat and allow it to heat.
- Pour desired size pancake batter into pan and allow to fully cook.
- Repeat steps 2 and 3 till batter is finished.