QUICHE, Mimi's Zucchini Pie
allrecipes.com
"This is a simple, easy to make recipe that is excellent in the summer when the veggies are fresh. Served with a salad, it's a yummy and healthy dinner!" --- ** Here is a variation on this recipe which I have always made, and everyone always loves. (I love the idea of using zucchini and yellow squash and putting tomato slices on top! New additions to my old favorite.) 3 cups grated zucchini, 4 beaten eggs, 1/2 cup vegetable oil, 1/2 cup grated/shredded parmesan, 1 cup Bisquick (baking mix), 2 chopped large onions, salt and pepper. Mix all and put in greased pie dish. Bake at 350 for 1 hour. Serve hot, cold or room temperature. --- **My husband likes bacon bits added.
PREP TIME: 25 Min ; COOK TIME: 35 Min ; READY IN: 1 Hr
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
breakfast
bake
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 4 eggs
- 1/4 cup vegetable oil
- salt and pepper to taste
- 1 teaspoon baking powder
- 1/4 cup chopped onion
- 1/4 cup grated parmesan cheese
- 1 1/2 cups sliced zucchini
- 1 cup all-purpose baking mix
- 1 1/2 cups sliced yellow squash
- 1 large ripe tomato sliced
- Carbohydrate 16.4960791661502 g
- Cholesterol 4.2333333342569 mg
- Fat 6.41866459023523 g
- Fiber 1.00637503064904 g
- Protein 4.87632083346 g
- Saturated Fat 1.07481901112888 g
- Serving Size 1 1 (142g)
- Sodium 110.864446623447 mg
- Sugar 15.4897041355012 g
- Trans Fat 0.195259218856153 g
- Calories 142 calories
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep dish pie plate. 2. Whisk together eggs and oil in a bowl with salt and pepper. Stir in baking powder and baking mix until moistened. Gently fold in zucchini, summer squash, and onion. Pour into prepared pie plate, and arrange sliced tomato over top. Sprinkle with Parmesan cheese to taste. 3. Bake in preheated oven until puffed and golden brown, about 35 minutes.
