the versatile crustless zucchini quiche with home made biscuit mix

I woke up this morning to a cool and rainy day. Perfect weather for a hot zucchini pie! Since I just thought of it, I didn’t have a zucchini on hand, unfortunately. Then I wondered what I could substitute. In the fridge I found leftover asparagus and kale and some grape tomatoes. Then I remembered this recipe by Betty Crocker for a crustless Zucchini Pie. I liked it the first time I made it because it didn’t deflate after cooling, like another crustless quiche recipe I’ve tried. I thought the Betty Crocker recipe would be robust enough to adapt. I decided to use my leftover vegetables and to spruce up the flavor with some added herbs, like thyme, rosemary, and dill weed. As the quiche baked,  a thin crust formed on the bottom from the biscuit mix. You can use Bisquick biscuit mix or you can make your own (see recipe below). I like to make up a batch fresh then store the leftovers in the refrigerator for another day.

Zucchini Quiche

Ingredients

1 cup chopped zucchini
1 cup grape tomatoes, halved (originally chopped tomato)
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1/3 cup grated Parmesan cheese
2/3 cup home made biscuit mix (recipe below)
3/4 cup fat-free (skim) milk
2 eggs or 1/2 cup fat-free cholesterol-free egg product
1 teaspoon salt
1 teaspoon pepper
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1 teaspoon dried dill weed

Preparation:

  1. Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9×1 1/4 inches, with cooking spray. Set aside.
  2. Sprinkle zucchini, tomato, onion and cheese evenly in prepared pie plate.
  3. Stir together biscuit mix, milk, eggs or egg product, salt and pepper until blended. Pour evenly into pie plate.
  4. Sprinkle thyme, rosemary, and dill weed on top.
  5. Bake about 35 minutes or until a thin blade knife inserted in the center comes out clean. Cool at least 10 minutes.

Variations

  • 1/2 cup zucchini and 1/2 cup chopped yellow squash instead of 1 cup zucchini.
  • 1 cup fresh or frozen butternut or acorn squash. If you’re using fresh butternut or acorn squash it should be boiled until tender then drained.
  • 1 cup leftover cooked vegetables, chopped and drained of any liquid. Use asparagus spears, kale, broccoli, Brussels sprouts, cauliflower, green beans, peas, carrots, mushrooms, butternut and/or acorn squash—be inventive!  Cabbage quiche? Baby bok choy quiche?

Home-made Biscuit Mix

1 cup flour
1 1/2 teaspoons baking powder
1/4-1/2 teaspoon salt
1 tablespoon Crisco All-Vegetable Shortening or Canola oil

Mix dry ingredients together, then using a pastry cutter cut the Crisco into the mix. Makes 1 cup Bisquick equivalent.

Unlike real Bisquick, this has to be stored in the fridge — which makes it less convenient, but it works if you have a recipe that calls for biscuit mix and you don’t usually keep it in your pantry cupboard. It is also good if you’re concerned about additives and preservatives in packaged food.

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