"Alan Holbrook" > wrote in message
. 130...
> 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.

Thanks, Alan. I'll have a look at that. I can see that the shortening,
salt and baking powder would have an effect.

As for flour substitute ...



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