Easy Crustless Zucchini Quiche

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• cooking spray
• 2 tablespoons dry bread crumbs
• 4 large eggs, well-beaten
• 3 cups shredded zucchini
• 1 cup biscuit baking mix (such as Bisquick®)
• 1 small onion, minced
• 1/2 cup shredded Cheddar cheese
• 1/2 cup vegetable oil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie plate with cooking spray, then dust it with the dry bread crumbs, tapping out any extra.

2. Squeeze excess liquid from the shredded zucchini using a clean towel or by pressing it in a sieve.

3. In a large bowl, whisk the well-beaten eggs with the vegetable oil until combined.

4. Stir in the biscuit baking mix, minced onion, minced garlic, dried oregano, salt, and black pepper until smooth.

5. Fold in the zucchini, shredded Cheddar, and chopped parsley until evenly distributed, then pour the mixture into the prepared pie plate.

6. Sprinkle the grated Parmesan evenly over the top.

7. Bake for 40 to 45 minutes, until the top is golden and a knife inserted in the center comes out clean. The eggs must be fully set.

8. Let the quiche cool for 10 minutes on a rack before slicing and serving.