This is my favorite quiche recipe for making on the weekends for brunch, or for a potluck.
1 tbsp of olive oil
1 large or 2 small summer squash (zucchini or yellow)
1/2 of a tomato, chopped
1/4 of a sweet onion, chopped
1 small clove of garlic, chopped
3 large eggs
1/2 cup of Bisquick (or generic biscuit mix)
1 1/2 cups milk
1/4 cup of Parmesan cheese
1 cup of shredded cheese (any)
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh chopped herbs to taste, such as basil (optional)
– Preheat oven to 350 degrees.
– In a skillet, saute the squash, onions, and garlic in the oil until soft.
– Mix the eggs, milk, and biscuit mixture in a large bowl.
– Put the sauteed vegetables, herbs, tomato, and cheese in a greased pie plate or casserole dish.
– Cover the vegetables and cheese with the biscuit mixture.
– Bake for 50 minutes until a knife inserted in the middle comes out clean.
Linda’s Notes:
– Dried herbs can be substituted for fresh herbs, but the “fresh” taste is part of what makes this quiche so special.
– Spinach, asparagus, or okra are good substitutes for the summer squash mixture.
Delusions of Chefery 