Save your brunch reputation: All-in-one quiche


Behind every one of these glorious, drool-worthy photos is about six dirty dishes. While I hope everyone is buying into the idea my kitchen is as clean and organized as the pictures could allude to, that is a misconception akin to believing Twinkies have an incredibly long shelf life (fun fact: Twinkies are good for about 45 days). No, the way I cook is not graceful and is honestly without much thought.

Brief examples of my careless cooking technique:

  1. I commonly try to flip things that with my eye-hand coordination result in at least half of the food on the burner, smoking up the kitchen in a matter of seconds.
  2. I always, ALWAYS try to “soften” butter in the microwave, but end up melting half of it all over the microwave tray. This, of course, leaves me no choice but to use a piece of bread to lap up the golden nectar that is buttah.
  3. When I cook, I require an apron. For the safety of my shirt of course, but also because I tend to wipe my hands constantly on my jeans. There is a pair that’s so coated with flour in the seams, they look vaguely acid washed.
  4. The shopping list is never complete and a grocery run mid-recipe is generally required to complete any dish. Almost makes that Samsung refrigerator camera seem like a logical option rather than a first-world misuse of technology. Almost.
  5. If I’m cooking, I can be exceptionally cavalier about the needed ingredients, questioning the recipe writer like we all did Britney Spear’s sanity in 2007. But I’m a devoted recipe follower when baking is involved. I know you don’t mess with science.

It’s understandable that watching me cook can make my mom’s toes curl…Kind of like how when she’d ride in the car with me during the learner’s permit era and press the imaginary brake on the floorboard. It wasn’t exactly subtle, but neither was I when taking corners.

But for an experienced cook to watch another would-be chef blunder about, it must be torturous. This quiche is actually one of the first dishes I made for my mom when she visited me for the weekend. Barefoot in my kitchen, I slopped the quiche mixture on the floor, over-poured the Bisquick mix, and was a general human tornado. Despite the process, the brunch was a complete success. The quick quiche gave me enough time to whip up muffins (via Betty Crocker, my heroine), chia seed pudding fruit parfaits, mimosas, and coffee.  It may have been the mimosas, but I saw in my mom’s eye this was the meal that showed her I could cook.


All-in-one quiche


1 1/2 cup milk

1/2 cup Bisquick

2 tablespoons of soft butter

3 eggs

1/4 tablespoon salt

1 cup dice ham, bacon, or sausage

One medium onion or 2 green onions (finely chopped)

A single 4 oz. can of mushrooms (drained)

1 cup of cheddar cheese



Beat the first five ingredients together. My mom always used her blender to mix the ingredients, so I decided to give my Nutribullet a heftier call in life than blending frozen fruit. Worked out well, but now with the mixer having “tasted” meat, I’m not sure if it can go back…

Next, stir in the meat, onion, and mushrooms to the mixture. I added fresh parsley and tomato slices on top for color and, ya know, taste.


Pour into an ungreased pie pan and sprinkle the cheese on top. Preheat oven to 350 degrees and bake about 45 minutes or until golden brown. Take from the oven and let stand 5-10 minutes before serving.


Words of wisdom: This quiche doesn’t have a great structure to it for plating. The Bisquick forms a type of crust on the bottom, but it’s about as flimsy as any of the Bachelor’s girlfriend pairings. You can also add various types veggies or different cheeses to the recipe, customizing it to your heart’s or taste bud’s desire. Easily reheated in the microwave, it’s a great breakfast or lunch dish for later. I would caution against trying to freeze it. However ,you won’t have enough leftovers to even try to stow it away for a rainy day.

The all-in-one quiche is a dish that’s meant to be shared. This weekend save some moola and invite the brunch crew over to kick it old school in the kitchen. While trendy restaurants will always have their appeal and do remain at the core of my social outings (sorry friends, you’re important too), your kitchen is the most intimate of dining settings and is always in style. And if they’re truly your friends, they won’t judge your careless cooking technique too harshly.


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