Not-So-Impossible Moussaka Pie

mssaka

My younger self, a traveler to the Greek Islands and a frequent diner at all the authentic Greek restaurants of Munich (thanks to all the Gastarbeiter) would be appalled to think that I would consider this moussaka.  I don’t consider it moussaka; I just think of it as a tasty way to use eggplant and feta cheese when I have too much of it.

Not-so-Impossible Moussaka Pie

  • I tablespoon olive oil
  • 8 ounces (1/2 lb.) ground beef
  • 2 Tablespoons minced onion
  • 2 Tablespoons minced green pepper (or celery)
  • 1 cup thinly sliced zucchini (or use eggplant; see note below)
  • 1 to 1-1/2 teaspoons dried oregano or 1 Tablespoon chopped fresh oregano
  • Salt and black pepper
  • 1/4 teaspoon cinnamon; 1/8 tsp nutmeg
  • 1 cup crumbled feta cheese
  • 1/2 cup biscuit mix, such as Bisquick
  • 1 cup milk
  • 2 large eggs

Preheat oven to 400 degrees. Lightly grease or mist a 9-inch pie dish with cooking spray.

Heat olive oil in a large skillet over medium-high heat. Crumble in ground beef and cook, stirring and breaking up meat, until the beef is browned, 2 to 3 minutes. Add onion, bell pepper, zucchini, oregano, salt and pepper. Reduce heat to medium and cook, stirring until zucchini softens, 4 minutes.

Transfer beef mixture to pie pan. Srpinkle feta cheese evenly over top.  Whisk together biscuit mix, milk and eggs in a small bowl, then pour this evenly over feta.

Bake the pie until it is golden brown and firm to the touch, 20 to 25 minutes. Remove from the oven and let it cool for 5 minutes. Then cut it  into wedges and serve.

NOTE:  I have made this with pre-cooked eggplant.  I spread about 2 cups of cooked eggplant in the bottom of the pie plate. I topped it with meat, feta cheese and the bisquit mix.

Published in: on July 21, 2013 at 8:33 pm  Leave a Comment  
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Crustless Broccoli Bacon Quiche

Dinner? Where’s da meat & potatoes?


Ev: Need to remind Luigi that there was bacon in the quiche- that’s meat. And finally the photo shows a salad which we have nearly every night in addition to the plate of food that you see in the photo. This salad complemented the quiche nicely — grape tomatoes, persian cucumbers, green pepper, red onion, avocado in fresh vinagrete sauce.

This was a very tasty quiche and I’ll include recipe because I make it up every time because I never remember what I did the last time.  We started having these “crustless” quiches when I once bought a box of  Heartsmart Bisquick for some recipe. But then I was left with this big box and didn’t know what to do with it. My dear neighbor Ellen has given me a few more bisquick recipes that I need to try, but for now this is the extent of my repetoire. The “crust” is actually in the egg mix in the form of the bisquick.

The ingredients change according to what I have regarding bacon or ham or broccoli, aspargus, sun-dried tomatoes, mushrooms or the type of cheese.  For this one I used

  • 1 cup bisquick
  • 1 – 1/2 cup milk
  • 3 eggs (I actually added a 4th egg because my eggs were tiny)
  • you could add pepper, nutmeg or dash of tobasco to egg mixture
  • 4 or 5 strips of bacon, cooked
  • finely chopped and satueed onion and garlic (all to taste)
  • 1 cup (or more) of broccoli which I cooked in the microwave first
  • 1 cup (or so) of grated cheese – jack, swiss, cheddar or mix of all

I layered the “stuff” (bacon, onion, broccoli, cheese) in the bottom of a lightly greased 9-inch deep pie dish (10 inch would be better).  I mixed the eggs, milk and bisquick and poured it over everything. Put it in a pre-heated 350 oven for about 30 minutes (don’t remember how long, so do toothpick trick in middle to see when it’s done; don’t overcook. ) Take out and let stand 5 minutes.

Published in: on January 4, 2010 at 7:30 pm  Leave a Comment  
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