rod@isi.edu (Rodney Doyle Van Meter III) (04/10/91)
If I had to guess, I'd say try Bisquik. I'm not sure if it's on your proscribed list or not. It's possible to make something quichelike by making a batter from Bisquik and pouring it over chopped vegetables (broccoli and onions are good; tomatoes are tricky because of all the liquid; if you use potatoes, cut them into very small chunks; I never cook without garlic) in a casserole dish. Cook in the oven until it's done (half an hour at 350?) I have somewhere an actual recipe, as opposed to the very vague directions, but I think it originally came from a Bisquik box. The recipe no doubt calls for eggs and milk, but for many purposes batters made with water instead work almost as well. Of course, it will taste more like a biscuit than an egg and milk quiche, but that's what you want, right? Not that I really want to start a war, but what's wrong with egg substitutes? I have no idea what they're made from... --Rod P.S. Mr. Moderator: did this show up on your doorstep correctly? I have a sneaking suspicion moderated newsgroups aren't handled correctly here. [yes it did -aem]