Zucchini Pie
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.
Ingredients
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Prepare 3 cups of unpeeled zucchini diced
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You need 1 of large onion chopped
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Prepare 1/2 cup of grated parmesan cheese
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Prepare 1/2 cup of diced provolone(or good quality cheese of your choice)
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Prepare 1/2 cup of olive oil
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You need 1 cup of Bisquick
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Prepare 4 of large eggs beaten
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It’s 2 tablespoon of fresh parsley chopped
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You need 2 tablespoons of fresh basil chopped
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You need to taste of salt and pepper
Steps
- Preheat oven to 350 degrees F, and grease a 9×9 square pan.
- Combine all ingredients.
- Bake for 35-40 until lightly brown.
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.
