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simple, crustless zucchini quiche
Marni Katz
zucchini quiche makes a great light weeknight dinner or great addition to weekend brunch.
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Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course
Main Dish
Cuisine
Brunch
Servings
8
servings
Calories
255
kcal
Ingredients
1x
2x
3x
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
Instructions
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
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 works for you is fine. You can easily substitute any fresh or dried herb you like for the oregano.
Swapping the parmesan cheese for shredded mozzarella or shredded smoked gouda are great alternatives and work well.
Nutrition
Calories:
255
kcal
Carbohydrates:
13
g
Protein:
7
g
Fat:
20
g
Saturated Fat:
13
g
Cholesterol:
86
mg
Sodium:
329
mg
Potassium:
247
mg
Fiber:
1
g
Sugar:
4
g
Vitamin A:
376
IU
Vitamin C:
14
mg
Calcium:
130
mg
Iron:
1
mg
Keyword
crustless quiche, easy quiche recipe, vegetable quiche
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