Growing up, I remember my grandmother and her friends always exchanging recipes. It seemed almost as much fun for them as shopping is for me! They took great pride in their recipes and gave a little of themselves every time they traded tips for the kitchen.
My grandmother passed more than ten years ago, but I kept her recipe cards because I just didn’t have the heart to part with them. I’ll be honest, I haven’t had time to even look at all of them, much less try them…but it’s on my bucket list to try every single one. 🙂 She was a great cook…and so were her friends!
Today’s recipe is from sweet Mrs. Doris. I tweaked it just a bit to make it allergy-friendly and it was a HUGE hit with the family. Although quiche is usually a breakfast or brunch dish, I made it for dinner. It was filling and delicious and I hope you will love it too!
Mrs. Doris’ Breakfast Quiche
- 10 slices of cooked bacon, crumbled
- 1 cup shredded cheese
- 1/4 cup chopped onion
- 1/4 cup chopped red pepper
- 1/4 cup chopped zucchini
- 2 cups milk
- 1/2 cup gluten-free Bisquick
- 4 eggs
- 1 teaspoon salt
- 1 teaspoon pepper
- Directions: Grease pie plate. Sprinkle bacon, cheese, and vegetables on bottom of pie plate. Whisk remaining ingredients together well and then pour into pie plate over vegetables. Bake at 350 degrees for 50 minutes or until an inserted knife comes out clean. Let it stand five minutes before serving. Yields 6 servings.
As you can see…it went fast. One lonely little piece was left at the end of dinner. This is an amazing dish to share with the family on a cold winter’s night! Enjoy!
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