- 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.
During our last grocery delivery (yes, I have our groceries delivered, it saves time, money and gas but more on that later), I had a very large batch of eggs delivered. 60 egg count to be exact. No, we don’t eat THAT many eggs but I discovered that you can freeze eggs! I’ll create a blog post for that later though. This one is about the eggs I haven’t frozen. Instead I want to talk hard boiled…er… baked. First, let me just say that of all my culinary accomplishments, boiling the perfect egg is not one of them. I don’t know why I fail at this nearly every time but I do. From undercooked to overcooked to half the white coming off with the shelling, I just don’t seem to have that knack. Until now.
I’ve seen a few posts come across my feed suggesting baking eggs instead of boiling them and I just had to try it. It’s ridiculously easy. Here’s the instructions:
- Pre-heat oven to 325 degrees.
- Place eggs in the pockets of a muffin pan or something similar so they don’t roll around.
- Once your oven has finished heating, place eggs in the pan on the middle rack and set your timer for 30 minutes.
- After 30 minutes, remove from the oven and place eggs in an ice water bath using tongs.
- Allow to fully cool (roughly 10 to 15 minutes) and peel.
That’s. It. Right? Who knew?! Well now we do! And I have to say, that peeling them was MUCH easier and the yolks seem less dry or somewhat creamier than boiled. So it looks like I have a new way to make some tasty hard cooked eggs for deviled eggs, egg salad, with just salt & pepper or in cobb salad! Oh yeah… we might end up eating eggs a bit more often at this rate.
The eggs will get little brown specks on them while cooking, this is completely normal.
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.