Zucchini Pie. A little like a quiche, a little like a pie–and the best of both. This easy crustless quiche is made with zucchini, baking mix, and Parmesan cheese. Assemble your pie a few hours ahead of time and place it in the refrigerator.
Prepare 3 cups of unpeeled zucchini diced
You need 1 of large onion chopped
Prepare 1/2 cup of grated parmesan cheese
Prepare 1/2 cup of diced provolone(or good quality cheese of your choice)
Prepare 1/2 cup of olive oil
You need 1 cup of Bisquick
Prepare 4 of large eggs beaten
It’s 2 tablespoon of fresh parsley chopped
You need 2 tablespoons of fresh basil chopped
You need to taste of salt and pepper
The texture is a nice cross between a quiche and a cake. Pour egg mixture evenly into crust-lined pie plate. In the meantime, peel some ribbons from one or two zucchini and prepare a batter with two eggs, a cup of heavy cream, a pinch of salt, pepper, and turmeric. In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion.
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