- 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.