My mother used to make this every summer when zucchini took over the garden and she needed to do something with the overflow. It’s a quiche that isn’t really a quiche in the traditional sense, no blind-baked shell, no fussy custard ratio, just everything mixed in a bowl with Bisquick and eggs and baked until it sets with a golden top. She’d pull it out of the oven and we’d eat it warm with a salad of whatever else was coming out of the garden. I’ve made it as an adult and realized it actually works. It’s substantial without being heavy, flexible with the cheese you use, and the marjoram is the detail that makes it taste more considered than it is. Sharp cheddar is my preference but a good aged gouda works too. It feeds a crowd without asking much of you, which was probably the whole point when she invented it.
How to Make Zucchini Quiche
Don’t grate the zucchini
The recipe calls for cubed zucchini, and that’s right. Cubes hold their shape during baking and give the finished quiche texture you’d lose if the zucchini were shredded and weepy. Small cubes, about half an inch, cook through evenly.
The marjoram matters more than it looks like it should
It’s a small amount but marjoram is the herb that makes this taste like an intentional recipe rather than a pantry dump. Dried is fine. Oregano is a reasonable substitute but the flavor is different, more assertive. 
Check it at 30 minutes
Ovens vary and the difference between set and dry is a few minutes. Start checking at 30: the top should be golden brown and the center should have just a little give but no liquid wobble. Pull it then and let it rest five minutes before cutting.
Zucchini Quiche
Ingredients
- 3 cups of Zucchini, cubed
- 1 cup of Bisquick
- 1 cup of Cheese (in this case I used Sharp Cheddar)
- 1/2 Teaspoon of Marjoram
- 1/4 Teaspoon of Garlic Powder
- Salt & Pepper to taste
- 1/2 cup of Extra Virgin Olive
- 1 Small to Medium Onion, diced
- 1 Tablespoon of dried Parsley
- 4 Eggs
Instructions
- Preheat oven to 350F. Place everything in a big bowl and mix. Place into 9? inch baking pie dish and bake for about 35 minutes. You want a nice golden crust on top. Enjoy with a nice crisp salad.
Frequently Asked Questions
Do I need to salt and drain the zucchini before adding it to the quiche?
Yes. Salting and letting it sit for 10-15 minutes draws out excess moisture. Squeeze it dry before adding to prevent a soggy filling.
Can I make zucchini quiche without a crust?
Yes, a crustless quiche (or frittata-style) works well. Pour the filling directly into a buttered baking dish and bake until just set.
Can I use frozen zucchini?
Frozen zucchini releases a lot of water when thawed. Squeeze it very thoroughly before using, otherwise the quiche will not set properly.
What cheese works best in zucchini quiche?
Gruyere is classic for quiche and pairs well with zucchini. Feta, mozzarella, or sharp cheddar are also good options.
How do I know when the quiche is done baking?
The edges should be set and the center should have a slight jiggle, not a liquid wobble. It will firm up as it cools.
