Crustless Blender Quiche

I've had a few requests for recipes. Bear with me as I get to making them, so they have a nice picture to go along with it. My friend Errin requested this recipe today. She came over for lunch and we had this yummy quiche.

This recipe is one of our family's favorites. It's so easy and so good. You can play around with the spices/herbs and change it up -Have fun! The reason I love this quiche, is that it's crust-less. No mess with the shortening or oil and it's whipped up in a flash. See my notes to the recipe at the end for other ways to make it in a jiffy!

Crustless Blender Quiche
From: Maureen

1 1/2 C. Cooked chicken or turkey - cut or shredded into bite size pieces
1 C. Cheese, shredded
1/3 C. Green onion, chopped or 1 1/2 Tbsp. dried onion
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4 eggs
1 C. Milk
1/2 C. Chicken broth
1/2 C. Biscuit mix
1 tsp. Seasoned salt

Grease a 9-10" pie dish OR 8-9" square baking dish. Sprinkle meat, cheese, and onions over the bottom of dish. Put remaining ingredients in blender on high for one minute. Pour blender contents over top of the meat/cheese/onion mix. Bake at 350 degrees for 45-50 minutes. Test with a knife to see if it's done.

Notes:
-If you want to double the recipe, use a 9x13 glass casserole dish
-I prefer to do this in a pie dish, only because it looks prettier in a wedge shape
-For chicken broth substitute, since I don't like to open a whole can of broth for just a 1/2 c. I use 1/2 C. water with chicken or beef bullion
-For the biscuit mix: My mother in law uses Bisquick or a gluten-free feather light mixture. I've used, Jiffy biscuit mix, or Pioneer brand biscuit mix, or I've made my own biscuit mix (dry ingredients only) and used that. I think that is my favorite way, it's a big fluffier than a store bought mix. See below for the recipe I use.
-For the meat you can cook up your own chicken prior to making the meal. But what makes this meal lots faster is cooking your own chicken or turkey in bulk and freezing it in 1 1/2 C. measurements. I make this a lot so it makes whipping this up that much faster. I cook a whole turkey, shred the meat and then freeze it. It's best if you can use your frozen meat in 3-6 months. I also use the frozen turkey for gravy or casseroles, not just this recipe. I've also used canned turkey, it's good, but I like the real stuff better.
-For the seasoned salt, I like to use Garlic Salt and Mrs. Dash about 1/2 tsp of each. I've also made a hot version using 1/4-1/2 tsp. cayenne power and 1/2 tsp. of garlic salt. Both are great tasting.

Homemade Biscuit Mix: (adapted from Better Homes and Garden Biscuit Recipe)
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon cream of tartar

Mix together and store in airtight container.

Those are all my tricks! Hope you enjoy!