I’ve been eating this zucchini quiche as long as I can remember. With a large extended family, our gathering’s are no simple affair. Food is always in abundance and everything is homemade from some of my favorite family chefs. This recipe comes from my mom’s Aunt Jerry, and has been passed down from generation to generation. So, Aunt Jerry, at 87 years young, I highly doubt that you are reading my blog or even know what a blog is, and you likely prefer using a cookbook over a computer for cooking (can’t blame you), but thank you! This post is in tribute to you, a beautiful lady with a great sense of humor, and one divine quiche.
- 3 cups of shredded jack and cheddar cheese ( 1 ½ cups of each)
- 3 cups of thinly sliced zucchini (3 medium-sized zucchini’s)
- 6-8 mushrooms thinly sliced
- 1 cup of bisquick
- ½ cup of finely chopped onion
- ½ cup grated parmesan cheese
- ½ cup vegetable oil
- 6 eggs lightly beaten
- 2 tbsp of italian parsley
- 3 garlic cloves minced
- ½ tsp. salt
- ½ tsp seasoned salt
- ½ tsp basil
- dash of oregano
- dash of pepper
Step 1 – Slice your vegetables
You want to slice your mushrooms and zucchini thin. I cut my mushrooms by hand, but use my KitchenAid slicing attachment for the zucchini. This creates even zucchini slices (about the thickness of a dime), and saves on time, but it’s not required. By hand works just as good. Next, finely chop your onion. Fun tidbit – I recently learned that if your eyes are sensitive to onions, which mine are, then stick your tongue out when chopping. I know it sounds funny, and you may feel and look a bit silly, but try it. It worked for me!
Step 2 – Mix everything in one bowl
While this recipe has many ingredients, once you’ve done your chopping the rest is easy. Toss all your sliced veggies in a large bowl. Measure out all remaining ingredients, except the eggs, and combine in one bowl. Finally, crack all six eggs in a separate bowl. Beat them lightly before adding them to your mixture. Note – I used fresh italian parsley, but dry would work just fine.
Step 3 – Pour your mixture into a 9×13 baking dish that has been coated with butter
Step 4 – Bake uncovered at 350 degrees for 35-45 minutes or until golden brown on top
This zucchini quiche is so versatile. I recently served it as a side dish with dinner, but it would be perfect for a Sunday morning brunch, or cut into bite size pieces as an appetizer. Be sure you allow the quiche to set up for at least 20 minutes before serving. It’s also a great recipe to make ahead and reheat for your guests. I hope you enjoy it as much as our family does. Cook with love, eat well, and laugh often!