MEMBER RECIPE
Zuchinni Biscuit Quiche Recipe
I love this recipe because no matter what you do , it comes out good. I recently published it on my blog and have gotten great feedback. It’s perfect for an entree for brunch and can be whipped up from start to finish in under an hour.
INGREDIENTS
- 3 cups zuchinni, sliced
- 1 cup carrots, sliced
- 1/2 cup parsley, chopped
- 1/2 cup red onion, diced
- 1/3 cup olive oil
- 1/2 cup freshly grated parmesan cheese
- 1 cup biscuit mix ( like Bisquick or Bisquick Gluten Free)
- 4 eggs, beaten
- Olive oil cooking spray for sauteing
INSTRUCTIONS
- Saute all vegetables except parsley in cooking spray until slightly soft.
- Lightly mix ( do not beat) the biscuit mix, olive oil, and eggs in a bowl.
- Add the sauteed vegetables and then the cheese. Mix again lightly.
- Put into a 9 inch greased pie pan ( metal or pyrex)
- Bake at 350 about 35-40 minutes.
Member recipes are not tested by the CHOW food team.
I'd never heard of anything like this before (guess it's a cultural thing!) so I used your recipe as inspiration for my own "biscuit quiche". I used two heads of broccoli (cooked and chopped), caramelized onions, and some gouda, then cooked them in muffin cups. Better than biscuits! Better than quiche! I'm going to be making a million variations (especially since I now own Bisquick!).