I’ve already posted a fabulous recipe for zucchini pie, and some of you might be asking, “Why is she posting another zucchini pie recipe…and one without a crust to boot?”

The answer? Because Saturday night, I needed to make a breakfast casserole for our lifegroup at church Sunday morning, but I didn’t realize that the family ate almost all my eggs Saturday morning for breakfast! We spent half the day at IKEA (sooo fun!), and there was no way I was heading out to the store late in the evening to buy more eggs.

I knew I had plenty of zucchini (frozen from the summer harvest) and enough eggs to make my impossibly easy zucchini pie, but I was missing a key ingredient: crescent rolls for the crust. That’s when I came across this crustless zucchini pie at tasteofhome.com.

While I still love my original zucchini pie recipe, this one is great in a pinch. Even better, this crustless zucchini pie couldn’t be easier to make. Just throw the ingredients in the bowl, mix, and bake. The result? A crustless, no-fuss quiche.

Ingredients:
1 large onion, finely chopped
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese
4 eggs, beaten
1 tablespoon minced fresh parsley (I used dried parsley, which worked just fine)
3 cups grated zucchini
1 cup Bisquick (Note: be sure to check for Bisquick coupons before baking!)
1 cup shredded cheddar cheese

Instructions:
In a bowl, beat the eggs. Add the onion, vegetable oil, Parmesan cheese, and parsley. Stir in the zucchini, Bisquick and cheese. Pour into two, greased 9-inch pie plates. Bake at 350 degrees for 35 minutes or until golden brown.

Notes for next time: While this recipe definitely worked as a last-minute breakfast casserole, I might experiment with a bit of ground mustard or a pinch of garlic salt to add a bit more flavor. That said, the biscuit taste is great, and you can’t beat how easy it is to make!

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Here’s the printable version:

Crustless Zucchini Pie

 

Print

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

This crustless zucchini pie couldn’t be easier to make. Just throw the ingredients in the bowl, mix, and bake. The result? A crustless, no-fuss quiche.

Author: MaryJane

Recipe type: Brunch

Cuisine: American

Serves: 8

Ingredients

• 1 large onion, finely chopped
• ½ cup vegetable oil
• ½ cup grated Parmesan cheese
• 4 eggs, beaten
• 1 tablespoon minced fresh parsley (I used dried parsley, which worked just fine)
• 3 cups grated zucchini
• 1 cup Bisquick
• 1 cup shredded cheddar cheese

Instructions

1. In a bowl, beat the eggs. Add the onion, vegetable oil, Parmesan cheese, and parsley. Stir in the zucchini, Bisquick and cheese. Pour into two, greased 9-inch pie plates. Bake at 350 degrees for 35 minutes or until golden brown.
2. Notes for next time: While this recipe definitely worked as a last-minute breakfast casserole, I might experiment with a bit of ground mustard or a pinch of garlic salt to add a bit more flavor. That said, the biscuit taste is great, and you can’t beat how easy it is to make!

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