"CRUSTLESS QUICHE"

I say crustless because this type of quiche is not put into a pie crust but has a Bisquick crust mixed in with the filling!  I am not a fan of pie crust and my husband does not like it either so this works for us!  It is great for dinner or breakfast!!  I usually serve it with slow simmered yellow-stone grits!  You know the kind you cook in chicken broth and add cream to while shimmering!?  If you have never made grits that way you truly are missing out!  No instant grits in this house!

  On to the quiche whatever you want to call the thing..

My picture is not the best

CHEESY SAUSAGE BISQUICK "QUICHE"

(you may use bacon, crab, ham, cheddar, swiss, monterey jack,etc type of cheese and any type of veggie such as tomatoes, onions, spinach, etc.. the fillings are up to you!)

FILLING:

1 pound of ground  PORK sausage ( hot or mild)

1 c. of grated cheese (  I use cheddar or pepper jack)

1/2 can of Rotel or diced tomatoes, or 2 fresh diced tomatoes

LIQUID MIXTURE:

3 eggs

1 1/2 c. milk

3/4 c. Bisquick

salt/pepper

Cook sausage and drain.  ( It does not leave much grease so I just put it on a plate with a paper towel to soak up)

Mix sausage, cheese,and tomatoes( or other veggies)  if using them together.  Pour into a greased 10 inch pie pan.  Mix the milk,Bisquick,eggs and s/p together until lumps disappear.  You may do this in a blender if you wish.  Pour liquid mixture over other ingredients.  Bake at 350 for 45 minutes or until a knife inserted in center is dry and top is golden brown. 

** if using something other than glass you may want to cook at 400 degrees**