Whirled Peas > wrote in
:

> On 08/05/2015 04:21 AM, Ophelia wrote:
>>
>>
>>
>> I wasn't very clear. I meant to use eggs instead of Bisquik.
>>
>
> Whenever I see Bisquik in a casserole recipe such as this, I think of
> "Impossible Pie." Somehow, during baking, the Bisquik settles out of
> the mixture and automatically forms a crust. Substituting egg instead
> would no doubt give a lovely quiche, but it would have a different
> texture entirely.
>
> Constructive comments welcome.
>
This one actually started life as a Betty Crocker Impossible Pie years ago,
good catch. And I agree, I think the bisquik is necessary for the
consistency and the texture. Ophelia, you might try one of the low carb
flour substitutes, but remeber that bisquik also contains shortening, salt,
and baking powder.