fresh from the garden crustless pie
By
cynthia mayhew
@cyndisvillages
1
You can use any veggie, or cheeses or herbs and and add chicken or ham. veggie surpreme is sesame and herbs, salad surpreme is romano cheese, poppy seed paprika, garlic powder, celery seed, red pepper. you can make up your own to your choosing.
Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
16 as an appetizer or 6/8 for meal
Prep:
15 Min
Cook:
30 Min
Method:
Bake
Ingredients
- 2 cups zucchini chopped or quartered plus 10 thin slices for top
- tomato large chopped or diced plus 10 thin slice for topping
- 1 3/4 cups fat free half and half
- 1 cup bisquick mix
- 3 large eggs
- 3/4 cup chopped onion
- 1/4 cup feta cheese
- 1/4 cup sharp chedder cheese
- 1/4 cup parmesan cheese
- pinch cayenne pepper
- 1/2 teaspoon fresh crushed oregano and basil or bottled italian seasoning
- salt & pepper to taste
- 1/2 teaspoon sugar
- salad and vegetable surpreme
How to Make fresh from the garden crustless pie
- 1heat oven to 400, convection works well, grease a 10-inch quiche dish or deep dish. put tomato, zucchini, onion and cheeses , except parmesan, mixed together in the dish. In a bowl mix until smooth, the eggs, half and half, bisquick, herbs and sugar. Pour over veggies. arrange your slices every other around the top. sprinkle salad surpreme, veggie surpreme and parmesan on top. bake 30/40 minutes until firm in the center. let cool for 5 minutes.
About fresh from the garden crustless pie
Course/Dish: Vegetable Appetizers, Savory Pies
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy
