Like Tricia, the grande dame of "What I Made for Dinner," I've been out of the kitchen a lot these past few weeks... mostly because Little League season is underway, and this year, I've got two players. That's three games and two practices a week, if you're keeping score.
But this weekend, I made an old standby... a recipe I got from my good friend and star Los Angeles news anchor Sylvia Lopez. It's called Fluffy Quiche. It's DESIGNED for working moms, and it's good for breakfast, dinner, and two-in-the-morning musing. Recipe after the jump.
1 rotisserie chicken
1 package of frozen broccoli
1/2 onion, diced
1/2 cup shredded cheese (I use cheddar and mozzarella, but you can use any kind)
2 c milk
1 c Bisquick
Salt and pepper to taste
Preheat oven to 400 degrees. Spray a 10x10 pyrex with cooking spray. Tear meat off the chicken and throw it in with the broccoli (no need to thaw), cheese, and onion. Beat together the remaining ingredients for one minute, then pour over the chicken mixture. Bake for at least 40 minutes, checking middle for desired doneness. (I hate runny eggs, so I'll go almost an hour.)