Let them eat quiche!

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Just getting back from visiting our grand-daughter in San Francisco.  It was a long weekend filled with ice cream, playgrounds, story books, baking, tea parties and puzzles.  All of the wonderful things a 3 year old delights in.  She will soon be getting a big girl bed and has put in her requests - lots of pillows, a cover, a banner with her name on it, a night light and more toys for on her new bed - all in pink polka dots.  Looks like I'll be busy in my studio over the next weeks!



Today, I thought I'd share with you a recipe for a super easy and very tasty quiche.  The main vegetable is zucchini but you could easily substitute say asparagus or such.  This is a crustless recipe which uses bisquick.  I make my own bisquick (always trying to save a penny); the recipe is posted below.  Today I'm serving it with Tomato Basil soup and sweet watermelon.  In the summer when the zucchini is out of the garden, I usually serve it with something from the bay like salmon or shrimp cocktail and some fresh fruit on the side.  I've also served it for breakfast and brunch when entertaining along with a make-ahead french toast (recipe coming in another post). 

Left:  Before baking     Right:  After baking

Zucchini Quiche           

3 cups zucchini, sliced thin

1 cup bisquick

1 teaspoon grated parm cheese

1/4 cup finely chopped onion

2 tablespoons fresh chopped parsley

1/2 teaspoon salt and pepper

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 cup oil

4 beaten eggs

Mix all ingredients together in a large bowl.  Pour into a 10-inch pie dish.  Bake 30 minutes at 350 degF until golden brown.  Be sure center of quiche is firm.

Homemade Bisquick

6 cups flour
3 tablespoons baking powder
1 tablespoon salt
1 cup Crisco



Sift dry ingredients.  Cut in Crisco until mix resembles fine crumbs.  Store in an airtight container in refrigerator for up to four months.

Enjoy the weekend! 

Linking Up:  Little Brick Ranch Foodie Friday