This month’s recipe is one I got from a friend who had also gotten it from a friend and she doesn’t know where her friend got it. So, I’m hoping this isn’t copyrighted material, but if it turns out to be from a copyrighted cookbook, please let me know so I can update this post to include proper citation.
The recipe I made is a Zucchini Quiche. It is one of those things that I’ve eaten and enjoyed, but was always afraid to try making because the name looked like something that would be extremely difficult to make. In this case though, this zucchini Quiche was so easy and yummy I plan on making it again.
Here’s the recipe as I received it from my friend
Recipe is from a friend…no idea where she got it from…
3 cups zucchini slices (2 med. zucchini)
1/2 cup chopped onion
1/2 cup oil
1 cup Bisquick
4 eggs (or Eggbeaters equivalent)
1/2 cup grated parmesan cheese
shredded mozzarella cheese
salt & pepper
Add oil, parmesan cheese, and onions
Stir in Bisquick
Fold in zucchini slices
Put in a greased 9×13 baking dish
Top lightly with some shredded mozzarella cheese
Bake at 375 for 20-30 minutes (edges start to brown)
May add ham, bacon, broccoli, or mushrooms
(I sometimes add a little more Bisquick and oil because I like my Quiche ‘fluffier’ and less “eggy” if that makes sense)
My notes …..
It turns out I don’t have a 9×13 cake pan, so I tried making it in a round cake pan which worked great … not sure of the exact size of the pan, but I would estimate it at about 8 to 10 inches across.
I also went with some of the optional ingredients when I made this here’s what I used
1/2 can of mushroom stems and pieces
1/2 of a ham steak cut into small cubes that were about 1/4 of an inch or less in size
Other then the pan change and the addition of mushrooms and ham, I followed the recipe as written.
The recipe doesn’t specify what kind of oil to use, so I tried Olive Oil which worked great. I also used the Heart Smart Bisquick