Simple zucchini quiche and a healthy green salad pair together to make a great summer lunch or dinner.
If you’ve ever had a garden and grown zucchini you know one of three things inevitably happens.
- There a proliferation of zucchini’s and you can’t keep up (i’ve got tips, keep reading)
- The zucchinis get so giant underneath those giant leaves that you don’t know what to do with them
- You get lots of blossoms, but never see a zucchini.
All of these happened to me at one point or another. If you get too many zucchini’s or they get to big, get out the food processor. If you don’t get any vegetables on your plant, head to the store any time between mid-July and mid-August and stock up! You’ll want to have zucchini at the ready so you can make this great quiche anytime you want.
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How to pick the right zucchini?
When picking out the produce for this zucchini quiche and most other zucchini recipes, you’ll want to look for ones that are not too big. Think 6-8 inches long and dark green on the outside. You’ll want to look for the zucchini to be firm to the touch. These smaller zucchini’s are easy to shred, great sliced on a salad, or sauteed in your favorite stir fry.
Once zucchinis grow really bit they start to lose their delicate flavor and can also be hard to work with. You’ll definitely want to shred these big ones in a food processor. These are best used in things like zucchini bread and muffins, cookies, and cakes.
A great tip for having summer fresh zucchini all year long is to process it when it’s in abundance in late summer. Freeze in 1 or 2 cup portions (depending on what most of your recipes call for) in zip top bags and defrost as needed. You save time by shredding tons of it at a time and then have it ready to go as needed.
What’s so good about zucchini?
Zucchini’s are full of vitamin C and Vitamin A and are really low in calories. They are super versatile vegetable than can be used in baking, in cooking, and on their own.
Zucchini can be eaten raw (shaved in salads, spriralized into noodles) or cooked (sauteed, roasted or baked). They are easy to find at the grocery year round and are relatively inexpensive.
Crustless Zucchini Quiche? How does that work?
This recipe is what some call a magic crust zucchini quiche. You don’t need to pre-bake or pre-make a pie crust. The ingredients form themselves into a crust while baking. It eliminates making on from scratch or crossing your fingers that you have one in the freezer.
In fact, this recipe uses Bisquick to help make this crustless quiche. If you don’t have Bisquick in the house you can use any other pancake mix in it’s place. Even homemade pancake mix will work, but be sure to mix all the dry ingredients together well before measure out the cup you need.
One of the other substitutions I sometimes make is the cheese. We really liked smoked mozzarella in our house, so either adding ½ cup shredded cheese or replacing the Parmesan all together will mozzerella will work just fine.
Tips and Tricks
- Use a deep pie dish to make this quiche so that the batter doesn’t overflow when cooking
- Place pie dish on a baking sheet while baking to help with any spills
- You can use one frozen cube of garlic in place of the one clove listed here
- The oregano and parsley can either be fresh or dried. What ever works for you is fine.
Looking for other quick and simple dinner ideas? Here are some other great choices:
simple, crustless zucchini quiche
- 4 cups grated zucchini
- 1 cup Bisquick
- ⅔ cup grated yellow onion grate in food processor, squeeze out excess water
- ½ cup Parmesan cheese grated (can substitute mozzarella)
- 2 tablespoons chopped parsley
- ½ teaspoon oregano
- 1 clove garlic minced
- 4 eggs beaten
- ½ cup vegetable oil
- Preheat oven to 350 degrees
- Put all ingredients, except zucchini, into large bowl and whisk until well combined
- Add zucchini to the mixture and mix well again
- Put mixture into an 11 inch greased pie pan pan
- Bake 45-50 minutes at 350 degrees until puffed and golden
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