Crustless Zucchini Quiche
Packed with fresh zucchini, a blend of spices, some cheese and the magic ingredient, Bisquick, this Crustless Zucchini Quiche comes together easily without the fuss of making a crust. Perfect for those evenings when you want something delicious without spending a ton of time in the kitchen. Just mix the ingredients, pour them into a dish, bake, and you’re done! Whether it’s a quick weeknight dinner or a light weekend brunch, this quiche is sure to be a hit with the whole family.
Servings: 8 servings
Calories: 255kcal
Ingredients
- 4 cups grated zucchini
- 1 cup Bisquick
- ⅔ cup grated yellow onion grate in food processor or on a box grater, squeeze out excess water
- ½ cup Parmesan cheese grated (can substitute mozzarella)
- 1 teaspoon chopped herbs I like using an Italian Blend (rosemary, oregano, etc)
- 1 clove garlic minced
- 4 eggs beaten well
- ½ cup vegetable oil
Instructions
- Preheat oven to 350 degrees. Spray a 9 inch glass pie plate with cooking spray.
- Shred the zucchini on a box grater and set aside to drain.
- Put all ingredients, except zucchini, into large bowl and whisk until well combined. Squeeze the grated zucchini in a paper towel or with a clean dish cloth to remove any excess liquid. Then, add zucchini to the quiche mixture and mix well again.
- Put mixture into the greased pie dish and bake 45-50 minutes at 350 degrees until puffed and golden.
Notes
- You can use one frozen cube of garlic in place of the one clove listed here.
- The oregano can either be fresh or dried. What ever you have on hand will work. You can easily substitute dried italian seasoning for the oregano.
- Swapping the parmesan cheese for shredded mozzarella or shredded smoked gouda are great alternatives and work well.
Nutrition
Calories: 255kcal | Carbohydrates: 13g | Protein: 7g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 86mg | Sodium: 329mg | Potassium: 247mg | Fiber: 1g | Sugar: 4g | Vitamin A: 376IU | Vitamin C: 14mg | Calcium: 130mg | Iron: 1mg
