A Jersey girl through and through, Carolyn grew up spending her summers down in Avalon, NJ. As a young girl, she often cooked alongside her mother and grandmother, whose seafood creations instilled a true passion for fresh, local produce...
Sometimes we all need a shortcut! This simple Bisquick quiche with asparagus, cheddar and crispy prosciutto is easy to prepare and makes a beautiful presentation! Perfect for breakfast, lunch or dinner!
The wonderful thing about the Bisquick crustless quiche is not only its ease of preparation, but its ability to host a number of different fillings! Here we have asparagus, onion, cheddar cheese and crispy prosciutto for the perfect savory combination of flavors and textures!
Bisquick quiche with asparagus, cheddar and crispy prosciutto recipe
Yields 1 quiche
1 cup Bisquick
2 cups milk
1 tablespoon butter
1 cup onion, diced
2 cups asparagus, tips and stalks to the middle, chopped into 1/4-inch rounds
1/4 pound prosciutto
1 cup cheddar cheese
Salt and pepper
Preheat oven to 350 degrees F. Place prosciutto on a baking sheet and place in the oven for 7-8 minutes or until crispy looking like bacon. Remove from the oven, dab dry with paper towel and chop. Set aside.
Place butter into a frying pan and place over medium heat. Once butter has melted, add the onion and saute for 2 minutes, stirring often. Add chopped asparagus to the pan with the onion and continue sauteing, stirring often (so as not to burn the onion) another 5-6 minutes. Turn off the heat, add a pinch of salt and pepper, stir and cover the pan for about 5 minutes. Remove onions and asparagus from the pan and allow the mixture to cool.
In a large mixing bowl, add Bisquick, milk and eggs and beat together with a whisk until well mixed and smooth consistency.
Spray a quiche or pie pan well with cooking spray. Add half of the asparagus/onion mixture, half of the crispy prosciutto and a half cup of the cheese to the bottom of the quiche pan. Pour the entire Bisquick mixture into the pan. Finally, add the rest of the asparagus/onion mixture, the remaining crispy prosciutto and the remaining half cup of cheese. Use a fork to lightly press down the ingredients into the quiche batter. Carefully place quiche in the oven for 25-30 minutes or until lightly browned on top and the center of the quiche looks set. Allow quiche to sit for 20 minutes before slicing.
The reason for the extended cooling time is to allow the cheese to set. If you slice the quiche too soon, the melted cheese will ooze out of the center.