Modified from Recipezaar and taken from Lana's blog.Really, you can use whatever ingredients you want in this. Use any cheese. The recipe is light on the cheese, so add extra if you like. It has a moist eggy bread consistency. I used 4-cheese Mexican blend and 2 cups zucchini for the filling. You could probably use 3 cups of something (up to 2 if packed airtight in the measuring cup) if you have a big enough dish. If you use more than a cup of fillings, use a dish bigger than 9" round.
1¼ hours 20 min prep
| 1-1 1/2 | cup shredded cheddar cheese |
| 1/2 - 1 | cup cooked and cubed chicken meat or ham or bacon |
| 1/2 -1 | cup frozen zucchini or spinach or broccoli, cooked |
| 3 | eggs |
| 1/2 | cup baking mix |
| 1/2 | teaspoon salt |
| 1 | dash garlic powder |
| 1 | tablespoon dried onion flakes |
| 2 | tablespoons chopped fresh parsley |
| 1 1/2 | cups milk |
| 1/4 - 1/3 | cup olive oil |
| 1/2 | teaspoon paprika |
- Preheat oven to 350 degrees F.
- Generously grease a 9 inch pie pan. (bigger if you have it)
- Spread shredded cheese across bottom of pie pan.
- Cover cheese with meat and vegetables.
- In a blender, combine eggs, baking mix, salt, garlic powder, onions, parsley, and milk.
- Blend until smooth, then add olive oil.
- Blend until combined, then pour mixture over meat and vegetable layer.
- Sprinkle with paprika.
- Bake in preheated oven for 40 minutes.
- Cool 10 minutes before serving.
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