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.

Zucchini Quiche Recipe 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.

Crustless Zucchini Quiche

Ok so yes you can certainly use one of our 3 ingredient pie crust recipes 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.

Believe it or not you don’t need a crust for it to 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).

Bisquick Crustless Quiche

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. You’re going to need;

Ingredients

• 1 c bisquick – use the regular version, not heart healthy, low fat y’all
• Zucchini thinly sliced
• A few eggs
• Vegetable oil
• Mozzarella cheese shredded
• Cheddar cheese
• Parmesan cheese
• Half of a small onion diced is nice but optional
• Oregano and some basil

How to Make a Quiche with Zucchini

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. Near the end pop in acorn squash in microwave to get that tender too and serve as a healthy duo.

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.

I do think zucchini and squash are interchangeable but yellow is a bit softer when it is cooked so keep that in mind.

Squash Quiche

• Always preheat oven to begin with, to 350 degrees F for this one.
• Spray a 9″ pie pan with nonstick spray.
• In a large bowl, combine eggs and Bisquick.
• Add ingredients such as vegetable oil, cheeses, oregano, basil, salt & pepper. Stir well.
• Gently fold in the sliced zucchini & onions (reserving a few slices of zucchini for the top of your quiche). Could add meat too if you wanted like some diced fish as in our salmon quiche.
• Pour the batter into your dish. Top with the reserved slices.
  • Bake for approximately 30-35 minutes
  • Until the top of the quiche is a golden brown and middle is no longer wet.

Remove 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. For dessert you can make our upside down cherry pie that is so good and simple.