Zucchini & Mozzarella Bisquick Quiche is a crust-less quiche that is light, but thickened with bisquick to make a silky, flavorful, and creamy filling.
Decoding a Family Recipe
I’ve been on a quiche mission. I know you’re asking – a what? And why? Of all things, Quiche?
Yes. Quiche. See, for as long as I can remember, my Mom has made her Crust-less Bisquick Quiche in all types of flavors (cheddar & broccoli, zucchini & mozzarella, bacon & potato) and people go nuts for them. Sometimes she even gets requests to bring them to parties (or else). I’ve obviously been asking her for her recipe for awhile now since we live 250 miles apart and I need some of that quiche in my life. However, my Mom is quite the opposite of me because she doesn’t measure ingredients nor follow recipes strictly. So what’s a girl to do?
Needless to say, I’ve been conducting Quiche experiments in my kitchen for a few months now, testing and adjusting. And since I’m posting this – you can assume that I have finally nailed this recipe! (Very exciting achievement). I can also definitely tell you that my husband got pretty sick of this dinner (again??) even though each rendition came closer and closer to what I was searching for.
Each time I reported back to my Mom, “It’s too eggy, there’s not enough cheese, it’s not creamy enough, how long do you bake it for again?” And each time, I would only get little hints “umm I just dump some in”. Considering that I’m about halfway to be able to legally call myself an Architect, the phrase “just do something randomly” is the opposite of how I do things (LOL!).
All things considered, we made it through. This Quiche came out to be everything I wanted it to be. Creamy, dense, full of flavor, silky eggs that don’t overwhelm, the perfect level of under-cooked, and full of ingredients. The proof is the fact that my husband Tom asked for seconds – thirds, even. And we both agreed that it was the best I have ever made. The thing about this evasive French recipe is that it sounds extremely simple: bake some eggs in a pie dish with various ingredients mixed in.
Here are some tips I discovered through my trial and error that are not so apparent:
- Egg to milk ratio: I’ve found that too little dairy makes the quiche too eggy and the right amount helps make it creamy
- Eggs will rise: I found this out with one variation where I used 6 or 7 eggs and it almost went over the top. It will settle after you take it out, but be careful to not overfill.
- Underside & edges will brown: Without a crust to protect the filling, the underside and edges will brown so its important to cover it all with aluminum foil.
- Center will be under-cooked: Because of the above, the center will cook way slower than the outsides. The directions below account for this.
- Bisquick: Mixed in to the batter, it gives back some of that doughiness that you lose when you don’t use a crust. Plus, I think it makes it extra creamy.
Two Uncharacteristic Things About This Recipe:
The reason I’ve made this crustless is because my mom always did. There’s the proper french version, like a Quiche Lorraine which I’ve had a few times in Paris, that is encased in a buttery pie crust and then there’s crustless quiche. Besides the obvious outcomes of not using a pie crust, like making it healthier, there’s also the aspect of needing to showcase the eggs and ingredients in the quiche entirely on their own, without relying on some deliciously buttery and flaky carbs.
The other uncharacteristic part of this Zucchini and Mozzarella Bisquick Quiche is, well – the Bisquick. Its not known, but Betty Crocker has a quiche recipe that uses bisquick in it. I think that’s how my Mom originally started her version – ya gotta just trust me on this.
Zucchini & Mozzarella Bisquick Quiche
- 4 Eggs
- 1 Cup skim milk
- 1 Tsp salt
- 1/2 Tsp black pepper
- 1/2 Tsp dried thyme
- 1/2 Tsp garlic powder
- 2 Tbsp melted butter
- 1 1/3 Cups bisquick
- 1/2 Chopped yellow onion
- 3 Cups zucchini sliced
- 1/4 Cup grated parmesan cheese
- 1 Cup skim mozzarella shredded
- 1/2 Cup mild cheddar shredded
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 (1/2 Tsp), thyme (1/2 Tsp), and garlic powder (1/2 Tsp).
Stir in the melted butter (2 tbsp) once its cooled. (Too hot and it will begin to cook the eggs!).
Gently add in the bisquick and stir together with a spoon. This will thicken your batter.
Grease or use nonstick spray to prepare your pie dish. Add in the chopped onion, zucchini, parmesan (1/4 cup), mozzarella (1 cup), and cheddar (1/2 cup). Use your hands to toss it around so everything is well distributed.
Carefully pour the egg batter into the pie dish, covering all of the vegetables. Fill to the top of the pie dish – note that eggs will rise, but then deflate.
Cover with aluminum foil to prevent the top from burning. Bake for 30 minutes, then uncover, and bake for an additional 20-30 minutes. The quiche will be done when a fork comes out of the middle mostly clean.
- 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 and bottom and will be a bit under-baked when you take it out, but will set while its cooling.