Zucchini Quiche Impossible Pie: A Summer Staple Elevated

There are some dishes that just embody the spirit of a season. For me, the arrival of late summer always conjures up images of overflowing garden baskets and the sweet, earthy scent of zucchini. I remember one particularly bountiful year, my garden was producing zucchini at an almost alarming rate. I was making zucchini bread, zucchini noodles, grilled zucchini – you name it, I was cooking it. Then, a friend shared this “Impossible Quiche” recipe, and it completely changed my perspective on this humble summer squash. The way it transforms into a tender, savory custard within a subtly crisp base felt like pure culinary magic, and it’s been a cherished recipe in my repertoire ever since.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 5 minutes – 1 hour 10 minutes
• Servings: 2-4
• Yield: 1 Quiche
• Dietary Type: Vegetarian

Ingredients

This quiche is a beautiful example of how simple ingredients can come together to create something truly spectacular. The “impossible” nature refers to the crust forming magically as it bakes, a testament to the clever combination of ingredients.

• 2 cups diced zucchini (I find yellow zucchini offers a delightful visual contrast and a slightly sweeter note, but green zucchini works beautifully too.)
• 1 teaspoon butter
• 1 teaspoon salt
• 1 ¾ cups milk (whole milk will yield the richest result, but 2% is perfectly acceptable.)
• ½ cup shredded Parmesan cheese
• ¼ teaspoon pepper
• ½ cup Bisquick
• 4 large eggs

Optional Addition: Sautéed Sweet Onion

When the season is just right and Walla Walla Sweet onions are available, I love to add a layer of their sweet, mellow flavor.

• 1 medium Walla Walla Sweet onion, diced
• 1 teaspoon butter (additional for sautéing onion)

Equipment Needed

• A 9-inch pie plate or a 2-quart casserole dish
• A skillet (for sautéing zucchini and optional onion)
• A blender
• A whisk (though the blender does the heavy lifting here)
• Measuring cups and spoons
• An oven

Instructions

The beauty of this Zucchini Quiche Impossible Pie lies in its straightforward preparation. It’s the kind of dish that can easily be assembled on a weeknight, yet feels special enough for a weekend brunch.

1. Prepare the Zucchini: Begin by lightly sautéing your diced zucchini in 1 teaspoon of butter in a skillet over medium heat. Season the zucchini with 1 teaspoon of salt and the ¼ teaspoon of pepper. Cook just until the zucchini is tender-crisp, about 5-7 minutes. You don’t want it to be mushy; a slight bite is ideal.
   • Chef’s Note: If you’re adding the optional diced Walla Walla Sweet onion, you can sauté it in a separate teaspoon of butter in the same skillet before adding the zucchini, or add it to the skillet alongside the zucchini. Cook until softened and translucent.
2. Assemble the Base: Transfer the sautéed zucchini (and optional onion, if using) into your chosen 2-quart casserole dish or a 9-inch pie plate. Spread it evenly across the bottom.
3. Create the Custard Mixture: In a blender, combine the 1 ¾ cups of milk, ½ cup of shredded Parmesan cheese, ½ cup of Bisquick, and the 4 large eggs.
4. Blend Thoroughly: Blend the ingredients in the blender for approximately 1 minute. This step is crucial for incorporating the Bisquick evenly and creating that magical, crust-forming batter. You should have a smooth, homogenous mixture.
5. Pour and Bake: Carefully pour the blended mixture from the blender directly over the sautéed zucchini in your pie plate or casserole dish.
6. Bake to Perfection: Place the dish into a preheated oven set to 350 degrees Fahrenheit (175 degrees Celsius). Bake for 50 to 55 minutes. The quiche is ready when it is set in the center and the top is golden brown. A knife inserted near the center should come out clean.
7. Rest Before Serving: Once baked, remove the quiche from the oven and let it rest for about 5-10 minutes before slicing. This allows the custard to fully set and makes for cleaner slices.

Expert Tips & Tricks

• Moisture Control: Zucchini can release a lot of water. Sautéing helps to evaporate some of that excess moisture, preventing a watery quiche. If your zucchini seems particularly watery after dicing, you can even lightly press it between paper towels after sautéing to absorb extra liquid.
• Cheese Power: Feel free to experiment with different hard cheeses. Gruyère, sharp cheddar, or even a touch of smoked gouda can add wonderful complexity to the flavor profile.
• Herbal Notes: Fresh herbs can elevate this quiche beautifully. Chives, parsley, or even a hint of dill chopped finely and added to the blender mixture or sprinkled on top before baking would be a lovely addition.
• Make-Ahead Magic: You can sauté the zucchini (and onion, if using) a day in advance and store it in the refrigerator. When ready to bake, simply proceed with the recipe, blending the custard and pouring it over the pre-sautéed vegetables.

Serving & Storage Suggestions

This Zucchini Quiche Impossible Pie is a wonderfully versatile dish. It’s fantastic served warm, fresh from the oven, for brunch, lunch, or a light supper. A simple green salad with a bright vinaigrette makes a perfect accompaniment, cutting through the richness of the quiche.

Leftovers can be stored, tightly covered, in the refrigerator for up to 3 days. Reheat gently in a low oven (around 300°F/150°C) or in the microwave until warmed through. While it’s best enjoyed fresh, it’s still quite delicious the next day.

Nutritional Information

(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Nutrient	Amount per Serving	% Daily Value
Calories	563 kcal	N/A
Calories from Fat	285 kcal	N/A
Total Fat	31.7 g	48%
Saturated Fat	14.9 g	74%
Cholesterol	429.6 mg	143%
Sodium	2142.2 mg	89%
Total Carbohydrate	36 g	11%
Dietary Fiber	2 g	7%
Sugars	7.4 g	29%
Protein	33.3 g	66%

Variations & Substitutions

This recipe is wonderfully adaptable, allowing you to tailor it to your pantry and preferences.

• Gluten-Free Twist: While Bisquick is a pantry staple for many, if you need a gluten-free option, you can experiment with a good quality gluten-free baking mix in place of the Bisquick. Ensure it’s formulated for a 1:1 substitution in baked goods.
• Dairy-Free Delight: For a dairy-free version, you could attempt to substitute a non-dairy milk such as almond, soy, or oat milk for the dairy milk. For the cheese, nutritional yeast can add a cheesy flavor, or explore dairy-free shredded cheese alternatives. The results may vary in texture and flavor, so be prepared to experiment.
• Veggie Medley: Feel free to add other sautéed vegetables like finely chopped bell peppers, mushrooms, or spinach. Just be mindful of adding too much moisture, as noted in the tips.
• Protein Boost: For a more substantial meal, consider adding cooked and crumbled bacon, ham, or even some cooked chicken to the zucchini base.

FAQs

Q: What makes this an “Impossible Quiche”?
A: It’s called “impossible” because a distinct crust forms magically as the batter bakes around the ingredients, eliminating the need for a traditional pie crust.

Q: Can I use green zucchini instead of yellow?
A: Absolutely! Green zucchini works perfectly well. Yellow zucchini offers a lovely visual contrast, but flavor-wise, they are quite similar in this recipe.

Q: How do I know if the quiche is fully cooked?
A: The quiche is done when the center is set and the top is a beautiful golden brown. A knife inserted near the center should come out clean.

Q: Can I make this ahead of time?
A: You can sauté the vegetables a day in advance and store them in the refrigerator. The batter is best made just before baking for optimal results.

Q: Is this recipe suitable for a large gathering?
A: This recipe yields a single quiche serving 2-4 people. For larger groups, you would need to double or triple the recipe and bake in multiple dishes.

Final Thoughts

There’s a special kind of satisfaction in taking a simple, abundant ingredient like zucchini and transforming it into something so comforting and delicious. This Zucchini Quiche Impossible Pie is a testament to that culinary alchemy. It’s a dish that proves that sometimes, the most magical creations come from the most straightforward approaches. I encourage you to try it, especially when zucchini is at its peak, and discover the delightful surprise of its self-forming crust. Pair it with a crisp white wine or a refreshing iced tea, and savor the taste of summer captured in every bite. I’d love to hear about your culinary adventures with this recipe!