Crustless Bisquick Zucchini Quiche

Crustless Bisquick zucchini quiche is here! Enjoy for breakfast, brunch or dinner. Fluffy egg pie with slices of squash is easy to make with egg and no pie crust at all.

Bisquick Zucchini Quiche without Crust

You may have made our crustless spinach quiche and fell in love. Now you want to make something similar but with a different vegetable. We had a vegetable garden at our last house and squash just grew out of control so we came up with a bunch of dishes using them because I hate throwing away good food.

Yes you can use this popular yellow box to make fluffy Bisquick biscuits but there are SO many more possibilities too. It’s a great thickener instead of just plain flour, can be made into desserts, or savory dishes like this one. You’ve got to try this and you’ll want to try all the things soon too.

Bisquick Impossible Quiche Recipe

Believe it or not you don’t need a crust for our Coconut Bisquick Impossible Pie Recipe or this would stay together. Once it is done being baked and the eggs have firmed to the middle you just let it rest. A good 10 minutes of cooling will solidify it well to slice and have it come out in a clean piece(s).

Ok so yes you can certainly use our pot pie crust but honestly the best part of it is what is inside right? So let’s skip it entirely, save some carbs that I don’t think makes the dish any better anyway, and just make the inners. 😉

This one is baked in a traditional pie pan. You can use the timing of our muffin tin quiche though which bakes quicker and gets a nice crisp all the way around the edges. We have made those with all different kinds of vegetables including broccoli and/or mushrooms. A bit like egg bites in their size and texture.

Ingredient Notes

You are going to want bisquick. I suggest that you use the regular version, not heart healthy, because the latter will make it a bit more dry and I like to make it as moist as possible.

• You want your green Zucchini to be thinly sliced
• A few large eggs should be close to room temperature when added, I prefer organic and free range for the best flavor
• You will want just a bit of Vegetable oil, or canola works
• Mozzarella cheese shredded is better for that ooey gooey outcome
• Recipe calls for Cheddar cheese but Swiss cheese works too if you prefer
• Parmesan cheese is another one we like
• Half of a small diced onion or bell peppers is nice but optional
• Oregano and some basil are used for flavor
• Greased pie plate and wire rack for cooling

Can you add meat?

You could but it would need to be precooked before adding. Your best bet would be to use finely diced ham or bacon bits. I don’t know that anything else would go along with this egg pie very well.

Variations and Substitutions

Traditional quiche with Swiss can be made, with this one I actually like mozzarella, cheddar and parmesan! That is right, I think it pumps up the flavor and gives it a bit more of a golden color to it. Use what you wish though with the amounts listed below. A bit of diced meat like ham or crumbled bacon is an option too, 1/4 cup.

Just a sprinkle of salt and pepper I usually add but that is up to you. If you want low sodium you can leave that out. You could put acorn squash in microwave to get that tender too and serve as a healthy duo together.

Should you saute veggies before adding to quiche?

In general yes you would do this to reduce the amount of moisture into the mixture. Typically this is done when the vegetables are shredded. In this case they are much larger pieces, sliced, so you do not in this case. When it comes to zucchini and/or yellow squash you could use one or the other, or both. 1 medium size is listed but if you got 2 small, one of each color that would work too.

How Long to Bake Bisquick Crustless Quiche

Once you prep everything make sure your oven is preheated. Pour the batter into your dish. Top with the reserved slices and bake for about 30 minutes or until the egg in the thickest middle area is cooked thru and firmed up.

You are going to want to remove when done and allow to sit in pie pan for 10 minutes before slicing and serving so it can further set and slice nicely without breaking apart. Since there isn’t a pastry crust you need a bit of time for the egg mixture to solidify a bit more if you want the slice to be pretty.

FAQ