Connie's Tuesday Kitchen: Zucchini Onion Quiche By Connie Vines #Zucchini Onion Quiche, #Connie's Tuesday Kitchen

 

Connie's Zucchini Onion Quiche
Hot from the oven 

3 cups zucchini (thinly sliced or shredded unpeeled)

1/2 cup grated cheese (your choice)

1 cup Bisquick (Omit for gluten-free)

1/2 cup chopped onion

1/2 tsp. oregano

2 tsp. Chopped fresh parsley

1/2 tsp. Seasoned salt (optional)

1 clove of minced garlic

1/2 cup oil (I sub low-fat milk)

4 beaten eggs

(cooked and crumbled bacon/sausage may also be added.)

I place my pie pan on a baking sheet.

Instructions:

Preheat the oven to 350°.

Mix all ingredients. Bake in a 13x9 greased dish for 30 to 40 minutes until golden brown. (I prefer a deep dish pie pan). For gluten-free, line with parchment paper and omit the Bisquick mix.

Notes:

Cooking times may vary depending on ovens, so test doneness before stated cooking times.

Baked Zucchini Onion Quiche

Amount per Serving

Calories

265

Leftovers may be frozen and warmed up in the microwave 😋

Yummy!

May your kitchen be filled with Gingerbread Hugs and Peppermint Kisses,

Connie