Zucchini Quiche

Submitted by By The Lake

"This is such a lovely summer time quiche. The whole family loves this one. Easy to prepare. This is a crustless quiche. Serve with a fresh garden salad."

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 1 10 inch quiche
• Serves: 4-6

ingredients

• 709.77 ml fresh zucchini
• 236.59 ml Bisquick or 236.59 ml Jiffy baking mix
• 1 large onion, chopped
• 118.29 ml grated parmesan cheese
• 14.79 ml fresh parsley, minced
• 2.46 ml salt
• 2.46 ml dried oregano
• 2.46 ml garlic powder
• 2.46 ml pepper
• 118.29 ml vegetable oil
• 4 eggs, slightly beaten

directions

1. Grate the zucchini and squeeze to drain the moisture. Mix all the ingredients in a blender, except for the zucchini. Fold the zucchini into the egg mixture. Pour into a buttered 10 inch pie plate or quiche pan. Bake in a 350 Fahrenheit oven until filling is browned and knife inserted comes out clean, about 35 to 40 minutes. You may add grated cheddar cheese and garnish with a little extra fresh oregano.

Reviews

[angela.boswell]

This was really easy to make once I read the note to use the food processor. My husband will eat it, but only because I call it cheese pie.

 

[barefootrebecca]

Absolutely easy and delicious! I did the whole thing with the food processor so clean up was a snap. The cheese on top is a must. It's best loved in my book!