- 5 eggs, beat well
- 4 cup finely chopped zucchini
- 1 cup bisquik mix (or flour and baking soda)
- 1/2 cup finely chopped onion
- 1/2 cup butter or bacon grease melted
- 1/2 cup parmesan cheese
- 1/2 teaspoon garlic powder or 3 shredded garlic cloves
- 1/2 garlic salt or just salt
This recipe was given to me by my mom. She fed it to my family once last summer and we loved it! It’s a great way to use some zucchini and it’s a hearty breakfast or a light dinner meal, very versatile.
Shred your zucchini. While the shredder is out, I also shred my onion and garlic.
Prepare a 9″X9″ glass baking dish. Preheat oven to 350 degrees F.
Mix all of your ingredients together in a bowl. I used a wooden spoon and glass bowl. But you can also use a stand mixer.
I put a tablespoon of butter into my glass baking dish and set it into the oven as it was heating up. Then I removed it and tilted back and forth so that the butter lined the whole pan before adding the quiche.
Spoon the quiche batter into the dish. It will be very thick.
Bake for 25 minutes. Add shredded cheddar cheese to the top and put back into the oven for remaining 5 minutes.
Remove and allow to cool for 15 minutes before cutting and serving.
This is good with sour cream, ketchup, salsa, or plain. It’s good as a leftover, cold too.