Mediterranean Zucchini Crustless Quiche
Zucchini, tomatoes, and onions are the key ingredients for this simple crustless quiche recipe. Serve this for breakfast, or lunch, or make it a meal by adding your favorite salad. Despite sounding fancy, crustless zucchini quiche is a practical dish and is also agreat way to use those veggies buried in the back of the fridge.
Ingredients
- 1 tomato (sliced into rounds)
- 2 tbsp olive oil
- 1 medium zucchini (sliced into rounds)
- 1 large onion (sliced into rounds)
- salt & pepper
- 1 tsp paprika (divided)
- ½ cup mozzarella cheese (grated)
- 3 large eggs (beaten)
- ⅔ cup milk
- ½ cup Bisquick
- ¼ cup fresh parsley
Instructions
- Preheat the oven to 350°F and lightly grease a nine-inch pie dish.
- Place the sliced tomatoes on paper towels to absorb excess moisture. Sprinkle them with salt and leave for ten minutes. Pat dry.
- Heat two tablespoons of olive oil in a large skillet over medium heat. Add the sliced zucchini and onions. Sprinkle with salt and pepper to taste and then addone-half teaspoon of paprika. Raise the heat slightly while tossing the vegetables until tender.
- Transfer the cooked vegetables to the prepared pie dish. Arrange the sliced tomatoes over top and evenly sprinkle one-half cup of grated mozzarella and two tablespoons of grated parmesan cheese.
- In a mixing bowl, blend three large beaten eggs, two-thirds of a cup of milk, the remaining one-half teaspoon of paprika, and one-half cup of Bisquick. Fold in one-quarter cup of fresh parsley.
- Pour the egg mixture into the pie dish.
- Bake for thirty minutes, or until well set.
- Remove from the oven and allow to cool for ten minutes before slicing.
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