Quick And Easy Zucchini Quiche

Fresh zucchini
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’d never made one before yesterday. 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 recipes (husbands are for experimenting on, friends are to please and dazzle). The first couple I made were tasty, but took a long time. While I love just about anything in a pastry shell, I wanted to be able to whip this up with little fuss. The crust had to go.

Whaaaaaat? I love pie crust! And wouldn’t a crustless quiche just be a frittata? That’s where the biscuit mix comes in! Some of it settles to the bottom and makes a crust. It’s not a thick, flaky pie crust, but considering how quick this recipe is, it will more than do!

Of course, now I’ve got one and a half 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
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Part of the reason that this recipe is so quick is that you don't have to make a crust. But don't worry, some of the Bisquick settles on the bottom and makes a kind of crust.
Servings Prep Time
6-8 slices 20 minutes
Cook Time
40-45 minutes
Servings Prep Time
6-8 slices 20 minutes
Cook Time
40-45 minutes
Quick And Easy Zucchini Quiche
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Part of the reason that this recipe is so quick is that you don't have to make a crust. But don't worry, some of the Bisquick settles on the bottom and makes a kind of crust.
Servings Prep Time
6-8 slices 20 minutes
Cook Time
40-45 minutes
Servings Prep Time
6-8 slices 20 minutes
Cook Time
40-45 minutes
Ingredients
  • 1 cup Bisquick Biscuit Mix
  • 1 rounded tsp Dried Oregano
  • 1 rounded tsp Dried Parsley
  • 1 rounded tsp Lawry's Seasoned Salt
  • 1/2 tsp Garlic Powder (or 3/4 tsp Garlic Salt)
  • 1/4 tsp salt (omit if using Garlic Salt)
  • 1/2 cup Parmesan cheese grated
  • 3/4 cup Mozzarella Cheese shredded
  • 3/4 cup White or Yellow Onion finely chopped
  • 9 Large Eggs beaten
  • 1/3 cup Vegetable Oil
  • 1 Medium Zucchini sliced into thin rounds, then cut in half
  • butter for buttering pie plate
Servings: slices
Units:
Instructions
  1. Preheat oven to 350° F
  2. Butter a glass pie plate or quiche pan
  3. In a medium bowl combine biscuit mix, oregano, parsley, seasoned salt, garlic powder, salt, Parmesan cheese, and mozzarella cheese
  4. Stir in the onion, eggs and oil; mix well and add zucchini, stirring until coated
  5. Pour into buttered pan
  6. Bake in preheated oven for 40-45 minutes, or until the edges are golden brown and a toothpick comes out clean in the middle
  7. Let cool for 5 minutes before slicing
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This is one of those vegetarian recipes that looks complicated and impressive, but is actually very easy! Zucchini Quiche is healthy, tasty, and can be made ahead of time. Perfect for guests, potlucks, bake sales, and more.

Comments

  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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