5 from 2 votes
zucchini and mozzarella quiche
Zucchini & Mozzarella Bisquick Quiche
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8
  • 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
  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 (1/2 Tsp), thyme (1/2 Tsp), and garlic powder (1/2 Tsp).
  2. Stir in the melted butter (2 tbsp) once its cooled. (Too hot and it will begin to cook the eggs!).
  3. Gently add in the bisquick and stir together with a spoon. This will thicken your batter.
  4. 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.
  5. 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.
  6. 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.
Recipe Notes