Moist Bisquick Zucchini Quiche

Looking for a no-fuss dinner that feels like a warm hug? This Bisquick zucchini quiche has been my go-to recipe for busy weeknights for years now. I love how it comes together with just a few simple ingredients I usually have in my kitchen. The best part? My kids actually eat their vegetables when I serve this – and trust me, that’s no small feat in our house!

I started making this quiche back when I was trying to use up the mountain of zucchini from our garden. Now it’s become one of those reliable recipes I keep coming back to, especially when I need something quick but still homemade. It’s perfect for those evenings when you want something cozy but don’t have the energy for anything complicated.

What makes this recipe extra special is how the Bisquick creates this nice, golden crust without any fussy pastry-making. Just mix, pour, and bake – it really is that simple. And if you’re like me and enjoy having leftovers for lunch the next day, you’re in luck because it reheats beautifully.

What Kind of Zucchini Should I Use?

For this quiche, medium-sized zucchini (about 7-8 inches long) are your best bet since they’re usually more tender and have smaller seeds than larger ones. You’ll want to look for zucchini that feels firm and heavy for its size, with smooth, slightly shiny dark green skin. If you can only find larger zucchini, that’s okay too – just be sure to scoop out the seedy center before slicing, as larger zucchini tend to have more watery, bitter seeds. When you’re prepping your zucchini, try to slice it as uniformly as possible (about 1/8 inch thick) so it cooks evenly throughout the quiche.

Options for Substitutions

This easy quiche recipe is pretty forgiving and allows for several substitutions:

• Baking mix: If you don’t have Bisquick on hand, you can make your own by mixing 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt. You can also use any other pancake mix as a substitute.
• Zucchini: Feel free to swap zucchini with yellow summer squash, or try other vegetables like broccoli, spinach, or mushrooms. Just make sure to cook out excess moisture from wet vegetables first.
• Cheese blend: The combination of cheeses can be adjusted to what you have. Swiss, Gruyere, or Monterey Jack work great. Just try to keep the total amount of cheese the same (1½ cups total).
• Vegetable oil: You can use melted butter, olive oil, or even canola oil instead. Each will work fine in this recipe.
• Fresh herbs: If you don’t have fresh oregano or basil, use dried herbs (reduce amount to ¼ teaspoon each) or try other herbs like thyme or Italian seasoning.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini quiche is dealing with excess moisture – failing to remove the water content from your zucchini can lead to a soggy, undercooked quiche, so be sure to salt your sliced zucchini and let it sit for 15 minutes, then pat dry with paper towels.

Temperature control is crucial – baking at too high a temperature can cause the eggs to scramble instead of creating that perfect custard-like texture, so stick to 350°F and watch for gentle browning on top.

A common error is under-greasing the pan, which can make it difficult to serve clean slices – take an extra minute to thoroughly grease your pie dish, and let the quiche rest for 10-15 minutes after baking to achieve those picture-perfect slices.

For the best texture, avoid overmixing the batter once you’ve added the baking mix, as this can make your quiche dense rather than light and fluffy.

What to Serve With Zucchini Quiche?

This savory zucchini quiche is filling on its own, but a few simple sides can turn it into a complete meal. A fresh green salad with cherry tomatoes and a light vinaigrette makes the perfect partner, keeping things light and bright. For breakfast or brunch, I like to add some crispy bacon or breakfast sausage on the side, plus maybe some fresh fruit like berries or melon slices. If you’re serving this for lunch or dinner, try adding some roasted potatoes with rosemary or a cup of tomato soup – both options work really well with the cheesy, herb-filled flavors of the quiche.

Storage Instructions

Keep Fresh: Once your quiche has cooled completely, wrap it well in plastic wrap or place it in an airtight container. It’ll stay good in the fridge for up to 3-4 days. This makes it perfect for quick breakfasts or easy lunches throughout the week!

Freeze: This zucchini quiche freezes really well! Cut it into individual slices, wrap each piece in plastic wrap, then place in a freezer bag. It’ll keep for up to 2 months in the freezer. Just remember to label the bag with the date!

Reheat: To warm up your quiche, pop it in the oven at 350°F for about 15-20 minutes if thawed, or 25-30 minutes if frozen. You can also use the microwave for 1-2 minutes, though the crust won’t be as crispy. Just keep an eye on it to avoid overheating, which can make the eggs rubbery.

Preparation Time	10-15 minutes
Cooking Time	30-35 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 45-50 g
• Fat: 90-100 g
• Carbohydrates: 65-75 g

Ingredients

• 1 cup baking mix
• 1 zucchini, thinly sliced
• 4 eggs
• 1/3 cup vegetable oil
• 1/2 cup shredded mozzarella cheese
• 1/2 cup cheddar cheese
• 1/2 cup parmesan cheese
• 1/2 small onion, finely chopped
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1 pinch of salt and pepper

Step 1: Preheat Oven and Prepare Pie Pan

Begin by preheating your oven to 350 degrees F.

Spray a 9-inch pie pan generously with nonstick cooking spray to ensure easy removal after baking.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the eggs and Bisquick.

Stir until they are well incorporated, forming the base of your quiche mixture.

Step 3: Add Seasonings and Cheese

To the egg and Bisquick mixture, add vegetable oil, cheese, oregano, basil, salt, and pepper.

Stir everything together thoroughly to distribute the flavors evenly throughout the mixture.

Step 4: Incorporate Zucchini and Onions

Fold in the sliced zucchini and onions, reserving a few slices of zucchini to use as a topping for the quiche.

Gently mix until the vegetables are evenly distributed within the batter.

Step 5: Assemble and Bake the Quiche

Pour the prepared batter into the greased pie pan.

Arrange the reserved zucchini slices on top for an appealing presentation.

Place the pan in the preheated oven and bake for approximately 30-35 minutes.

The quiche is ready when the top is golden brown and the center is set and no longer wet.

Step 6: Cool and Serve

Once baked, remove the quiche from the oven and allow it to sit in the pie pan for about 10 minutes.

This resting period helps the quiche set further, making it easier to slice and serve.

After it has cooled slightly, slice the quiche and enjoy!