What I Made: Summer Veggie Quiche

Quiche is one of my favorite things to make.  The technique is always easy, the results are always good, and it makes for great leftovers for brunch or for an actual meal!  This recipe is even better, because it combines 3 of the items from my basket this week: zucchini, tomatoes, and onions.  Read on for the recipe.

Chop up the zucchini, tomatoes, and onion and add to a greased pie dish or casserole.  I recommend the latter, since this will be a FULL pie dish.  I used half peeled zucchini and half not because of what I had on hand, but it’s up to you.  Sprinkle over the top with parmesan cheese.

Buzz baking mix, milk, eggs, and pepper in a blender for about 15 seconds.  I used this as my opportunity to break out my unused stick blender, and it worked great! Pour this over the veggies.

Bake in a 400 F over for 30 minutes, or until an inserted knife comes out clean.


I couldn’t even wait to take a photo before I ate a slice!


Summer Veggie Quiche, adapted from Simply in Season


2 cups zucchini
1 cup tomatoes
1/2 cup onion
1/3 cup Parmesan cheese
1 1/2 cups milk
3/4 cup baking mix (see recipe below)
1/2 teaspoon black pepper
3 eggs
1. Chop zucchini, tomatoes, and onion and add to a greased pie plate.
2. Sprinkle with Parmesan cheese.
3. Combine milk, baking mix, pepper, and eggs and mix with blender until combined, about 15 seconds.
4. Pour liquid mixture over veggies in pie plate.
5. Bake in a preheated 400 F oven for 30 minutes, or until a knife inserted into the center comes out clean.
Baking Mix, via The New Inglenook Cookbook

10 cups flour
1/2 cup baking powder
1 tablespoon salt
1 tablespoon cream of tartar
1/2 cup sugar
2 1/4 cups butter

Sift together dry ingredients, then cut in butter until the mix reaches a coarse texture.


Makes approximately 15 cups baking mix, to be used as a substitute in recipes that call for Bisquick.  Keep it in the fridge or freezer.



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