Anyone tried the quiche or cake/pie recipes where the biscuit mix is mixed with the liquids and it "settles" in a crust?

quote BillConner01: "Anyone tried the quiche or cake/pie recipes where the biscuit mix is mixed with the liquids and it "settles" in a crust?"

My kids love this one...

Impossible Taco Pie. We call it Magic Taco Pie

I have also used a cornbread mix as the crust.

You could probably just add 2-3 Tablespoons of cornmeal to the milk before you added in the eggs and Bisquick. You may have to add just a touch more milk to accommodate the addition of the extra 3 Tbl of dry ingredients.

I serve it with taco fixings to jazz it up.

Thanks. I'm going to go with it - kind of similar - sort of western omelet ingredients with the milk-egg-bisquick mixture poured over.

It's fire cooking camp this month for the Troop and I'm doing adult patrol. I found a foil back breakfast for the other morning.

Here is a recipe for 2 crustless quiches- you'll have to adjust it for your needs. I have made this recipe many times at home, easy & delicious. Change up the proteins, cheese & veggies to whatever you like. You can easily add vegetable flakes to bulk it up a bit and any seasoning you might like. Enjoy.

Asparagus ham quiche

2 packages (10 ounces each) frozen cut asparagus, thawed
1 pound fully cooked ham, chopped
2 cups (8 ounces) shredded Swiss cheese
1/2 cup chopped onion
6 eggs
2 cups milk
1-1/2 cups buttermilk baking mix
1 tablespoon dried parsley flakes
1/4 teaspoon pepper

Directions
In two greased 9-in. pie plates, layer the asparagus, ham, cheese and onion. In a bowl, beat eggs. Add remaining ingredients and mix well. Divide mixture in half and pour over asparagus mixture in each pie plate. Bake at 375° for 30 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.

This was a hit. The Yankee Pot Roast was also but the surprise hit was the chefs salad. Who would have guessed.