Zucchini Quiche

This is such a lovely summer time quiche. The whole family loves this one. Easy to prepare. This is a crustless quiche. Serve with a fresh garden salad.

• Ready In: 50 mins
• Serves: 4-6
• Yields: 1 10 inch quiche

Ingredients

• 3  cups fresh zucchini
• 1  cup Bisquick or 1  cup  Jiffy baking mix
• 1  large onion, chopped
• 1⁄2 cup  grated parmesan cheese
• 1  tablespoon fresh parsley, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon pepper
• 1⁄2 cup  vegetable oil
• 4  eggs, slightly beaten

Directions

1. Grate the zucchini and squeeze to drain the moisture. Mix all the ingredients in a blender, except for the zucchini. Fold the zucchini into the egg mixture. Pour into a buttered 10 inch pie plate or quiche pan. Bake in a 350 Fahrenheit oven until filling is browned and knife inserted comes out clean, about 35 to 40 minutes. You may add grated cheddar cheese and garnish with a little extra fresh oregano.