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5 from 3 votes
quiche on a white background
Zucchini & Mozzarella Bisquick Quiche
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Brunch, Main Course
Cuisine: French
Keyword: eggs, Mozzarella, zucchini
Servings: 8
Ingredients
  • 4 Eggs
  • 1 cup skim milk
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp basil
  • ½ tsp garlic powder
  • 2 tbsp melted butter
  • 1 ⅓ cups Bisquick
  • ½ Chopped yellow onion
  • 3 cups zucchini sliced
  • ¼ cup grated parmesan cheese
  • 1 cup skim mozzarella shredded
  • ½ cup mild cheddar shredded
Instructions
  1. Preheat oven to 375. In a large bowl, scramble all of the eggs (4) with the milk (1 cup). Season with salt (1 Tsp), pepper (½ Tsp), basil (½ Tsp), and garlic powder (½ Tsp).

  2. Stir in the melted butter (2 tbsp) once it'S cooled. (Too hot and it will begin to cook the eggs!).

  3. Add in the bisquick and whisk together well.

  4. Grease or use nonstick spray to prepare your pie dish. Add in the chopped onion, zucchini, parmesan (¼ cup), mozzarella (1 cup), and cheddar (½ cup). Use your hands to toss it around a bit so everything is well distributed.

  5. Carefully pour the egg batter into the pie dish, covering all of the vegetables. Go around the edges to ensure that all the crevices get filled.

  6. Cover with aluminum foil to prevent the top from burning. For wide and shallow quiche dishes bake for 25-30 minutes. For deep and smaller pie dishes, bake for 40-45 minutes.

Recipe Notes
  • The quiche will be done when a fork comes out of the middle mostly clean. If you want a firmer texture, add an additional 5 minutes.
  • You can let the quiche cool before you eat, but my favorite is to eat it nice and hot!
  • The center will cook slower than the edges but will continue to set while it cools in the hot dish.