Artichoke Zucchini Quiche

Source: Zucchini Houdini by Brenda Stanley


Serves 6-8

Ingredients:

• 4 eggs, beaten (or 1 cup egg substitute)


• ½ cup oil


• 3 cups grated zucchini


• 2 cloves garlic, crushed


• 1 (15-ounce) can artichoke hearts, drained and chopped


• ½ cup grated Parmesan cheese


• 1 cup biscuit mix


• ½ teaspoon salt


• ½ teaspoon pepper


• ½ teaspoon oregano

Directions:

1. Mix together eggs, oil, zucchini, garlic and artichoke hearts.


2. In a separate bowl mix together cheese, biscuit mix and spices. Add to zucchini mixture and blend well.


3. Pour into a greased 9-inch pie plate.


4. Bake at 350 degrees for about 40 minutes or until knife comes out clean. Serve warm.

Comments:

This crust-less quiche was so good! For some reason, when I made this, the amount was enough to fill two 9-inch pie plates. . .not that I'm complaining about more quiche. A fun, delicious, light recipe. . .and yet another way to get rid of the surplus zucchini!