This kind-of quiche is a really easy, fast and light meal. Once, when a friend was visiting, we were talking and I had the veggies sliced, everything mixed and the dish in the oven before she even realized I’d started preparing dinner.
You can make it with broccoli, mushrooms, tomatoes – anything you might have and think would go in a quiche. I’ve used many different kinds of cheese in it as well – again whatever I have on hand. (The one in the pictures is mushroom and broccoli with cheddar and parmesan.) Just use the same quantities of veggies and cheese. And don’t be frightened by the amount of oil – you need it to keep it moist and fluffy. Serve it with a salad and it’s a perfect summer meal.
How to make:
3 cup zucchini, thinly sliced
1 small onion, chopped
1 cup biscuit mix (Bisquick or any baking powder tea biscuit mix)
4 large eggs
1/2 cup each grated Parmesan cheese and grated Gruyere cheese (or others)
1/4 tsp each salt and pepper
1/2 tsp dried marjoram
2 sprigs fresh parsley, chopped
Mix all ingredients together in a large bowl. Pour into a greased 12” x 8” casserole dish [I use an 8” x 8”]. Bake at 350˚ for 30 mins or until golden. Serves 8 [as side dish, 3-4 if main course].
Source: M. A. Downie & B. Robertson, Canadian Treasury of Cooking and Gardening, Toronto: Key Porter Books 1987