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If you want quiche but don’t want to take the time to make a crust, you have to try my easy recipe for Bisquick Zucchini Quiche!
I stress about odd things. I’m fine with speaking in public, walking into a room full of strangers, flying, and nearing forty. But I stress big-time when I cook for company. That’s why I’ve gotten quite good at making things that I can put together before the guests arrive and then bake while I’m enjoying myself, so if you come to my house for dinner chances are good that whatever I serve you will be in a casserole dish or roasting pan.
But tomorrow I’m having some friends over for brunch, and I didn’t know what to serve. I make really good eggs and pancakes for my family all the time, but you can’t make those ahead. In fact, if I made either of those I would basically be slaving in the kitchen until the moment everyone had food on their plates. Not my idea of a relaxing Sunday with friends.
The obvious answer, of course, is quiche. While in my adult life I’ve eaten my weight in quiche, I’d never made one before yesterday. I started searching online for recipes, and settled on a zucchini and onion quiche because I love zucchini and had all of the ingredients. Then I got to work testing out the recipes (husbands are for experimenting on, friends are to please and dazzle). The first couple I made were tasty, but took a long time. While I love just about anything in a pastry shell, I wanted to be able to whip this up with little fuss. The crust had to go.
Whaaaaaat? I love pie crust! And wouldn’t a crustless quiche just be a frittata? That’s where the biscuit mix comes in! Some of it settles to the bottom and makes a crust. It’s not a thick, flaky pie crust, but considering how quick this recipe is, it will more than do!
Of course, now I’ve got one and a half quiches sitting in my kitchen and will be making another one fresh for my guests tomorrow. I think some of my neighbors will be getting a quiche delivery after I shower.
- 1 cup Bisquick biscuit mix
- 1 rounded tsp dried oregano
- 1 rounded tsp dried parsley
- 1 rounded tsp Lawry's Seasoned Salt
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 9 large eggs
- 1/2 cup Parmesan cheese, grated
- 3/4 cup mozzarella cheese, shredded
- 3/4 cup white or yellow onions, diced
- 1/3 cup vegetable oil
- 1 medium zucchini, cut in half lengthwise, then sliced 1/8-inch thick
- butter, room temperature (for buttering pie plate)
- Preheat oven to 350°F
- Butter a 9-inch pie plate
- In a small bowl whisk together Bisquick biscuit mix, oregano, parsley, seasoned salt, garlic powder, and salt
- In a medium bowl beat the eggs until they're a uniform color
- To the eggs add the Parmesan cheese, mozzarella cheese, onion, and vegetable oil; mix well
- Add the zucchini, stirring until coated
- Pour into buttered pan
- Bake in preheated oven for 40-45 minutes, or until the edges are golden brown and a toothpick comes out clean in the middle
- Let cool for 5 minutes before slicing
You can substitute 3/4 teaspoon garlic salt for the garlic powder and salt.
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