Lauren’s Cheeseburger Pie

I think most everyone has made the “Impossibly Easy Cheeseburger Pie” recipe on Bisquick’s website.  It is impossibly easy.  But it is also begging for improvement!

Here’s my version adapted from the original.  For one, there’s not nearly enough cheese!  Greek yogurt and Velveeta cubes add depth (just go with me on the Velveeta here.  It’s good.).

I also use the leanest beef I can so it’s less oily (that would be the cheese’s fault).

Read on for the recipe.

Lauren's Cheeseburger Pie

Adapted from Gluten Free Impossibly Easy Cheeseburger Pie, bettycrocker.com

  • 1 to 1 1/2 pounds lean ground beef (90/10 or leaner)
  • 1 medium white or yellow onion, diced
  • 3 eggs
  • 6 ounce container Greek yogurt
  • 1/2 cup milk (or 1 cup if omitting the yogurt above)
  • 2 cups shredded Cheddar cheese
  • 4 ounces Velveeta, cut into 1/4 inch cubes
  • 1/2 cup gluten free Bisquick (or use regular)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder

Preheat the oven to 350 degrees.

Brown the onion and beef in a skillet until cook through; pour into 9-inch greased pie plate or square baking dish.

Top with the shredded Cheddar; spread the Velveeta cubes evenly over the top.

Whisk the milk, yogurt, garlic powder, eggs and salt together.  Slowly add Bisquick, whisking to combine.  Pour the mixture over the top of the meat and cheese.  Top with more Cheddar if you like.

Bake about 25 minutes until top is browned and quiche is set.  We love this quiche with fresh steamed green beans – enjoy!


Crustless Chicken Quiche

Have leftover chicken?  Then here’s a great way to use it up!

This recipe, by my calculations, has less than 400 calories per serving, and one quiche serves 4!  So you get a lot of food for your calorie buck.  (Disclaimer: I cannot guarantee your version will have the same nutritional content.  Thanks for understanding.)

Get your ingredients together.  Use gluten free Bisquick or regular Bisquick.  You’ll also need milk, Greek yogurt, eggs, red onion, celery, carrot, parsley, cheese, garlic powder, salt and pepper.

If you don’t have Greek yogurt, increase the milk to 3/4 cup.  But it adds extra protein and you can’t taste it at all!

Simple ingredients, easy to make, family friendly.  Perfect!

Crustless Chicken Quiche

  • 1 1/2 cups cooked chicken, diced small
  • 2/3 cup gluten free Bisquick (or use regular)
  • 3 eggs
  • 1/2 cup Greek yogurt
  • 1/2 cup milk
  • 1 1/2 cups shredded Cheddar cheese, plus more for topping
  • 1 cup carrots, chopped small
  • 1/2 cup celery, chopped small
  • 2/3 cup red onion, chopped small
  • 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon canola oil

In a pan with 1 tablespoon canola oil, saute the carrot, celery and onion until the onion is translucent, about 10 minutes.  Remove from heat.

Beat together the eggs and milk; add the Greek yogurt and stir to combine.  Then add the Bisquick a small amount as a time, whisking as you go.  Finish with the garlic powder, salt and pepper, and chopped parsley.

In a buttered pie plate, combine the chicken and vegetables.  Top with cheese, then pour the egg mixture over the top.  Give it a gentle stir to be sure the egg mixture reaches the bottom of the pan.  Top with a bit more cheese.

Bake at 350 degrees for 15-20 minutes, or until quiche is set.  Enjoy!

 


Ham & Vegetable Quiche

Mmmm….quiche.  But there was always something wrong, to me, with the recipes I tried.  Not nearly enough cheese!  Now I know to be a quiche it needs to be eggy, but why not cheesy too?  My version isn’t for brunch, it’s for dinner!

Here’s tonight’s meal…full of fresh vegetables and yes, lots of cheese.  Your kids WILL eat this quiche, and all the vegetables in it, even if they don’t like vegetables.  If you family doesn’t like ham, substitute ground beef or whatever you like!  Easy and gluten free!

Lots of fresh ingredients here.  Lots of color!

Ham & Vegetable Quiche

  • 4 ounces chopped ham
  • 4 cups fresh spinach, chopped
  • 1/2 onion, chopped
  • 1 cup yellow squash, chopped
  • 1 cup red pepper, chopped
  • 1 1/2 cup mushrooms, chopped
  • 1-2 cloves garlic, minced
  • 1 green onion, white part only, chopped
  • 2 tablespoons butter
  • 2 cups shredded cheese (I used cheddar and monterey jack), plus 1/2 cup for topping
  • 3 large eggs
  • 1/2 cup milk
  • 2/3 cup gluten free Bisquick (or use regular)
  • Salt and pepper if needed

Saute the onion, garlic, red pepper and squash in a skillet with 2 tablespoons butter, about 5 minutes.  Add spinach, mushrooms, green onion and ham and simmer until spinach wilts.  Put mixture in a buttered pie plate.  Top with 2 cups of cheese.

Wisk the eggs, milk and Bisquick until combined.  Pour over the cheese and vegetables and give everything a stir to incorporate the egg mixture.  Top with remaining cheese.

Bake at 375 degrees for 20-25 minutes, until cheese is brown and bubbly and quiche is no longer jiggly.  Let rest 5 minutes before serving.  Enjoy!