Go Back Email Link
–+ servings
Bisquick Zucchini Quiche crustless
Print Recipe
5 from 6 votes

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.
Prep Time15 minutes
Cook Time32 minutes
Course: Entree, Main Course
Cuisine: American, French
Keyword: bisquick, crustless, pie, quiche, squash, zucchini
Servings: 8
Author: Justine

Equipment

  • 1 pie pan

Ingredients

  • 1 c bisquick
  • 1 zucchini thinly sliced
  • 4 eggs
  • 1/3 c vegetable oil
  • 1/2 c mozzarella cheese shredded
  • 1/2 c cheddar cheese
  • 1/2 c parmesan cheese
  • 1/2 small onion diced
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1 pinch salt and pepper

Instructions

  • Preheat oven to 350 degrees F. & spray a 9 inch pie pan with nonstick cooking spray. In a large bowl, combine eggs and Bisquick.
  • Add vegetable oil, cheese, oregano, basil, salt & pepper. Stir well. Fold in the sliced zucchini & onions (reserving a few slices of zucchini for the top of your quiche).
  • Pour the batter into the prepared pie pan. Top with the reserved zucchini slices. Bake for approximately 30-35 minutes, or 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.

Video

Nutrition

Serving: 2oz | Calories: 182kcal | Carbohydrates: 11g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 417mg | Potassium: 159mg | Fiber: 1g | Sugar: 3g | Vitamin A: 353IU | Vitamin C: 5mg | Calcium: 176mg | Iron: 1mg