To be very clear, this is not a tradition quiche in any way, shape, or form. Rather, the result is a light, eggy sort of pie that’s a bit hard to describe but is really pretty tasty and damn easy to throw together. And it makes for a great way to use up zuchini.
And for the record, yes, I doubled the cheese as compared to the original recipe…
|1 C||Easy Bisk mix|
|4||Eggs, lightly beaten|
|1/2 C||Vegetable oil|
|1 C||Cheddar cheese, shredded|
|3 C||Zuchini, shredded (with skin on)|
|1 T||Fresh dill, chopped|
- Combine ingredients in a bowl and mix well.
- Pour into a lightly greased pie plate.
- Bake at 325 for 1 hour, until golden brown on top and knife comes out clean.
Note, the baking time is very much approximate. Don’t be surprised if it takes a good 15 minutes longer than indicated.
No webmentions were found.