Impossible Quiche

One day last week I woke up at 4AM and instantly thought, "mmm, a quiche sounds fantastic right now."  But who eats at 4AM (read, "who makes a quiche at 4AM?")  And I'll be honest, I'm not really a cook so if I didn't get it at Mimi's Cafe, it probably wasn't a quiche.  So I laid in bed trying to sleep surfing the web until my quiche desire overpowered my sleeping abilities at 6.  

I have this awesome cookbook of recipes compiled from the women in my mom's church congregation.  You know, the kind that hasn't been edited and some of the recipes list like two ingredients then in the directions it tells you to add those ingredients to like ten other main ingredients.  Anyway, it's my fave cookbook ever so I pulled it out and found a quiche recipe that I wanted to make doesn't need a crust.  And I had all the ingredients except for bacon, which is easily substituted with Little Smokies (haha!).  

I'm going to give you the recipe.  It was that good!  Enjoy.
Impossible Quiche (that's the real title)

12 slices bacon, crisply fried and crumbled [or can use cubed ham, (hehe or Little Smokies like I did)]
1 c. shredded cheddar cheese
2 c. milk
4 eggs
1/2 c. Bisquick
1/4 tsp. salt
1/8 tsp. pepper

Heat oven to 350.  Lightly grease a 9 or 10 inch pie plate.  Sprinkle bacon and cheese evenly over bottom of pie plate.  Place remaining ingredients in a blender container.  Cover and blend on high speed for 1 minute.  Pour into pie plate.  Bake until golden brown and knife inserted in center comes out clean (40-45 min).  Let stand for 5 minutes before cutting.  Refrigerate any leftover pie.  Makes 6-8 servings.

I had to cook it for a lot longer than that.  I think it took more than an hour.  But maybe the Little Smokies had something to do with that.

Recipe copyright Danette Houston, Hometown Favorites Leamington Ward Cookbook, 2007.

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