Zucchini & Mozzarella Bisquick Quiche is a crustless quiche that is light, but thickened with Bisquick to make a silky, flavorful, and creamy filling.Jump to Recipe
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. For as long as I can remember, my mom has made her Bisquick Quiche in all types of flavors (cheddar & broccoli, zucchini & mozzarella, bacon & potato) for almost every occasion. And every time, without fail, people go nuts for them. She even gets requests!
I've obviously been asking her for her recipe for a while now. However, my mom is quite the opposite of me because she doesn't measure ingredients or follow recipes. Her answer is always “a little of this & a little of that”.
So, I took her mysterious directions and have been conducting quiche experiments in my kitchen for a while now, testing and adjusting.
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 of her secrets.
But since I'm posting this - you can assume that I have finally nailed this recipe! (Very exciting achievement). We may actually need a break from quiche after this.
Zucchini & Mozzarella Bisquick Quiche
There are so many reasons to love quiche. It's unassuming, yet the versatility of this staple French recipe is endless. Quiche is a mixture of eggs and cream and mix-ins like vegetables, meat, or cheese, that all get baked into a pastry crust. Though quiche is more often meatless.
It’s different from a frittata though since a frittata is usually cooked on the stove, crustless, and the batter is eggier.
Quiche, on the other hand, can be eaten any time of day whether it's brunch or dinner. It's delicate and melts in your mouth, yet can be decadent, cheesy, and savory. You can customize it how you like, adding in your own layers of flavor. But most of all, the best quiches come out moist, soft, and rich.
Due to how they also showcase fresh produce, my favorite time to make a quiche is in the spring or summer.
Two Uncharacteristic Things About This Recipe:
This recipe for Zucchini & Mozzarella Bisquick Quiche is a lighter version because it's crustless. The reason I've made it crustless is because my mom always did.
There's the proper French version, like a Quiche Lorraine that's 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 a delicious pie crust.
The other uncharacteristic part of this Zucchini and Mozzarella Bisquick Quiche is, well - the Bisquick. It’s not well known, but Betty Crocker had a quiche recipe printed on the box in the 1960s called “The Bisquick Impossible Quiche”. I think that's got to be the origin of the recipe my mom has. The Bisquick is supposed to settle on the bottle of the quiche and act like a crust.
But that’s not how we do it. Instead, I like to have it mixed throughout the batter, making it all a little bit thicker, doughy, and creamier.
TIPS FOR MAKING QUICHE
All things considered, we made it through my experiments. This Zucchini & Mozzarella Bisquick Quiche is everything I wanted it to be. Airy, dense, full of flavor, silky eggs, the perfect level of under-cooked, and full of ingredients.
The proof is that my husband asks for seconds - and thirds even. And we both agreed that it was the best version thus far. 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, but there are some nuances that can make or break your dish.
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 it’s important to cover it all with aluminum foil.
- Center will be less cooked: Because of the above, the center will cook way slower than the outsides. The directions below account for this.
- Bisquick: Mixed into 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.
MAKING THIS QUICHE
Assembling this quiche is really simple. You’ll take either a deep-dish pie dish or a shallow quiche dish that’s on the larger side and prepare it for the oven.
Start by cutting all your vegetables first. Dice the onion and slice the zucchini thin. You do not need to worry about squeezing the zucchini to get the moisture out in this recipe.
Next, prepare your wet ingredients by whisking together the eggs, milk, seasonings, and melted butter. The only dry ingredient happens to be the Bisquick! So, we just mix that right in and combine well.
Next, add the vegetables to the pie dish along with the parmesan, shredded mozzarella, and shredded cheddar. Toss the ingredients a little bit with your hands to distribute evenly.
Next, pour in the egg batter over the ingredients. Go along the sides too to make sure it goes in all the crevices.
Bake in the oven for 25-30 minutes. The quiche will be finished when the outside edges are firm. The center may still be a little jiggly, but the whole thing will continue to cook in the dish while it's hot.
You can also stick a fork in the middle to see how cooked the center is. If the fork comes out with pieces of egg on it, it’s okay, but if the egg is runny, it needs some more time.
What other ingredients can I add to my quiche?
The best part about quiche is that you can customize it with whatever combination you love. Here are some ideas to play around with other than zucchini & mozzarella:
Vegetables: spinach, peppers, caramelized onions, mushrooms
Protein: bacon, smoked salmon, ham, feta, goat cheese, sharp cheddar, pepper jack
Herbs: garlic, basil, chives, dill, oregano, parsley
How to serve quiche and with what side dishes?
Quiche is normally eaten warm, not cold. You can serve quiche as a main dish or in addition to other dishes. For lunch or dinner, you can serve soups, salads, or a big crusty piece of bread alongside a slice of quiche. You can also serve quiche for brunch alongside other breakfast dishes.
And as I first mentioned, quiches are a great dish to bring to a party because they’re easy to make ahead. You wouldn’t guess that they’d be such a hit, but they really are a crowd pleaser!
How to store leftover quiche
Quiches should be refrigerated after cooling because they’re made with eggs. It will last 3-4 days in the refrigerator tightly sealed. You can also freeze it to have it last 2-3 months.
A single slice serving of quiche has 275 calories. It also has a whopping 16 grams of protein per slice (in a vegetarian quiche!). Because of the cheese and dairy used, this quiche is loaded with vitamin D (50% dv) and calcium (32% dv). Zucchini is high in fiber, Vitamin A, antioxidants, and other nutrients.
Zucchini & Mozzarella Bisquick Quiche
- 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
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).
Stir in the melted butter (2 tbsp) once it'S cooled. (Too hot and it will begin to cook the eggs!).
Add in the bisquick and whisk together well.
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.
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.
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.
- 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.
DID YOU MAKE THIS RECIPE?
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