Quick and easy quiche recipe

I stress about odd things.  I’m fine with speaking in public, walking into a room full of strangers, flying, and nearing forty.  But I stress big-time when I cook for company.  That’s why I’ve gotten quite good at making things that I can put together before the guests arrive and then bake while I’m enjoying myself, so if you come to my house for dinner chances are good that whatever I serve you will be in a casserole dish or roasting pan.

But tomorrow I’m having some friends over for brunch, and I didn’t know what to serve.  I make really good eggs and pancakes for my family all the time, but you can’t make those ahead.  In fact, if I made either of those I would basically be slaving in the kitchen until  the moment everyone had food on their plates.  Not my idea of a relaxing Sunday with friends.

The obvious answer, of course, is quiche.  While in my adult life I’ve eaten my weight in quiche, I’ve never made one. I started searching online for recipes, and settled on a zucchini and onion quiche because I love zucchini and had all of the ingredients. Then I got to work testing out the recipe (husbands are for experimenting on, friends are to please and dazzle).  The first time I made it I followed the recipe exactly, and while it was tasty, it didn’t taste like quiche.  It was very bread-y, not moist, and didn’t taste like eggs.  So, I adapted the recipe to what you see below, and tried again.  Perfection!

Of course, now I’ve got two quiches sitting in my kitchen and will be making another one fresh for my guests tomorrow.  I think some of my neighbors will be getting a quiche delivery after I shower.

Quick and Easy Zucchini Quiche Recipe

(adapted from AllRecipes.com)

UPDATE: The third time I made this I played with the ingredients a tiny bit more, adding one more egg (for a total of nine) and making all of the seasonings into rounded teaspoons, and needed to cook it for about an extra five minutes.  It was delicious, and a little more flavorful.


  • 1 cup biscuit mix (I use Bisquick)
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp seasoning salt
  • 1/2 tsp garlic powder (or 3/4 teaspoon garlic salt, and omit the extra salt)
  • 1/4 tsp salt
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup shredded mozzarella cheese
  • 3/4 cup onion, finely chopped
  • 8 large eggs, beaten
  • 1/3 cup vegetable oil
  • 1 medium zucchini, sliced into thin rounds then cut in half


1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter a glass pie plate or quiche pan.
3. In a medium bowl combine biscuit mix, oregano, parsley, seasoning salt, garlic powder, salt, Parmesan cheese, and mozzarella cheese.  Stir in the onion, eggs and oil. Mix well and add zucchini, stirring until coated. Pour into buttered pan.
4. Bake in preheated oven for 35 minutes, or until the edges are golden brown and a toothpick comes out clean in the middle. Let cool for 5 minutes before slicing.


Originally posted on Selfish Mom. All opinions expressed on this website come straight from Amy unless otherwise noted. Please visit Amy’s Full Disclosure page for more information. Amy also blogs at Filming In Brooklyn, Behind the Screen, Momtourage, and podcasts with The Blogging Angels.


  1. says

    @Jon – I don’t know, an outbreak of an already fairly common disease doesn’t seem like reason enough to stop eating a food. I’m a vegetarian, and spinach is one of the best ways to catch E. Coli. But I still eat it. Cook eggs and they should be fine.

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