Sis. Patty Robinson

Kitchener Ecclesia, Ontario, Canada



Here's a different quiche recipe. It's very filling.


1 cup all-purpose baking mix

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup milk

3 slices bacon or ham, chopped

1 small onion, chopped, or 1 Tablespoon dried, minced onion

dash garlic powder

2 cups shredded Cheddar cheese

4 eggs

1/4 teaspoon thyme

1/4 teaspoon hot pepper sauce (I just use a dash!)

1 (12 fluid ounce) can evaporated milk, heated (or 1 1/2 cup milk)

1 teaspoon sugar

pinch nutmeg


Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch pie pan. In a medium bowl, mix together the baking mix, 1/4 teaspoon salt, and pepper. Gradually mix in the milk until moistened. Knead a few times on a floured board. Roll dough out to a 12 inch circle, and press into the greased pie pan. Fold edges, and flute.

Place bacon and onion in a large, deep skillet over medium-high heat, and cook until bacon is evenly brown. Drain, and crumble bacon. Sprinkle bacon, onion, and Cheddar cheese into the pie pan. In a medium bowl, beat eggs with 1 teaspoon salt and hot pepper sauce, then slowly stir in hot evaporated milk. Pour into the pie shell.

Bake 5 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Continue baking 25 minutes, or until center is almost set. Do not over bake - the quiche will set as it cools.