Back in 1990, a friend of mine made a regular Bisquick no crust zucchini quiche for dinner when we visited and it was awesome. Since then I loved making this simple and easy dish. In the 1990's there were no gluten-free products that I was aware of and I had yet to be diagnosed with celiac disease. I vaguely knew about wheat allergies because a friend of mine was allergic to wheat, but that was the extent of my knowledge. I made this dish quite often. Then in 2013 when I was diagnosed as a celiac, I thought this would be one of those quick easy dishes that I would not make anymore. Now I am aware I could have made my own gluten-free biscuit mix, but sometimes you just want a pre-made mix. Then I saw it!
It was a smaller version of the old Bisquick box and it said those magic words "gluten-free"! I think I heard music and saw stars. Ok, may be a bit over the top, but I still get pretty excited when I see a new gluten-free product! Don't you? Well, I bought three boxes and went home so happy. The next day, I made my first gluten-free Bisquick zucchini quiche and it tasted the same as the original one. Made my day!
Look at that yumminess!!! This doesn't last long in my household. Now I'm not sure where my friend got the recipe back in 1990. I just had it written on an old recipe card. I believe it may have been on the back of a Bisquick box and may have been called "Impossible Quiche" or something like that. I did a quick search online and found quite a few versions, so I do not know who to give credit. There is one on a Taste of Home, you can check out their recipe on their website and another on Just a Pinch, check out their recipe on their website. The recipe is versatile - you can cut back on the zucchini and add ham or bacon. I often just use leftover cheese I have on hand. You can use cheddar, colby, monterey jack, mozzarella or even tex-mex pre-shredded cheese which gives the quiche a bit of a kick. Go by your taste.
Ingredients
3 cups grated zucchini
1/2 cup onion, chopped finely
1/2 cup shredded cheese
1/2 cup parmesan cheese, grated
1 cup gluten-free Bisquick
4 eggs
pinch of salt and pepper
1 teaspoon garlic powder, optional
1 teaspoon dried basil, optional
1 teaspoon dried parsley, optional
1/2 cup oil
Directions
Preheat oven 350 fahrenheit.
Grease pan, casserole dish or pie plate.
Grate and chop your vegetables and grate your cheese.
Mix all ingredients together in a bowl just until blended.
Pour into pan of your choice and bake for 30-45 minutes. Baking time depends on the depth of your baking pan. When lightly brown on top and a knife comes out clean remove from oven. And enjoy!!
