Another one bites the dust!
Granted, I made this back when Todd was still living in Baltimore (so, that means, yes, over the summer), but I just didn’t get to writing about it until now. Because I am a slacker. And not like in a cool Reality Bites kind of way–because I have a goddamned mortgage–I’m just intermittently lackadaisical when it comes to the blog (ok, my entire life) and this fell between the cracks.
That reminds me, I need to call the home warranty people because my dryer doesn’t dry. And two of the ceiling fans don’t work.
There’s been enough of these pies that you know the drill:
So, really, this is just a Quiche Lorraine sans crust. Or–sorry, Bisquick people–it is a Quiche Lorriane that does the impossible by making its own crust almost like magic!
Regardless, you can’t go wrong with bacon, onion, and cheese. Amiright?
Like with all the previous Impossible Pies, I don’t know if the crust is all that magical or impossible, but this is rather easy. Especially when you bake the bacon and don’t have to stand there and watch it fry.
This was the end result:
And it was exactly as one would imagine it would be. Just like a Quiche Lorraine. But thicker. And sans crust.
Yes, General Mills, I said it. There was no crust!
But whatever. It still tasted good.
Todd contributed a beautiful salad.
OK, guys, that’s all of them!
Or at least the Impossible Pies that I’ve made. I still have two left. I don’t know when I’ll find the time to make them. I may have to try to squeeze the next two in over holiday break; so thank you, General Mills for making Gluten Free Bisquick! (My mum has that pesky Celiac thing going on, you see).
HOPE IS STILL ALIVE!