Yum, yum: Matt’s Mom’s Zucchini Quiche

We loved Matt’s mom’s banana bread so much that we wanted to share another recipe from her. She immediately responded “yes!” and sent us this lip-smacking quiche. We made it that night, and it turned out very well. Mom’s recipes always do.

She told us, “I love this recipe because it’s fast, and a nice, light meal served with a salad. Enjoy.”

Thanks, Mom!

Matt’s Mom’s Crustless Zucchini Quiche

3 cups (approx.) zucchini cooked, chopped and well drained*
3 eggs (well beaten)
½ cup oil
1 cup Bisquick or pancake mix
¼ cup diced onion
1 clove garlic, finely chopped (optional)
Salt, pepper, chopped fresh parsley and basil to taste

1. Preheat oven to 350 degrees Celsius.

2. Grease and flour bottom of baking dish (round or square, close to 8×8” size).

3. Sprinkle zucchini, onion and garlic on bottom of dish.

4. Mix all other ingredients together in a bowl. Pour over vegetables.

5. Bake for approximately 45 minutes to 1 hour, or until firm.

6. Cool for a few minutes before cutting and serving.

*You can also use cooked mushrooms, leeks, chopped spinach or cauliflower, instead of zucchini.

Photo courtesy of  thelocalcook.com

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