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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Based on the Impossible Quiche using Bisquick, which I can't get, so I made my own approximation. Very versatile, as you can use up any bits and bobs left in the fridge so long as cheese and eggs are part of it. Read more This particular version is great in summer when zucchini overflows the larder. Ingredients:
about 2 cups leftover meat, cut into cubes (you can use chopped ham, meatloaf, beef, chicken-- anything really. here i used cold meatballs) |
2-3 sliced green/spring onions, including green part |
1 1/2 cups grated raw zucchini (or use other vegetable; if cooked, cube and if raw, grate or chop finely) |
1/2 cup grated parmesan cheese (depending on your other ingredients you could use cheddar or jack or....) |
3/4 c all-purpose flour |
1/2 tsp seasoned salt (i use lawry's) |
few grinds black pepper |
1/2 tbs baking powder |
3 large eggs |
3/4 c milk |
2 tbs very soft butter or oil (butter-flavored is nicest) |
Directions:
1. Preheat oven to 400° and grease a 9-inch pie pan.
2. Evenly distribute the meat, vegetables and onions in the pan.
3. Sprinkle top evenly with cheese.
4. Stir together the flour, S&P, and baking powder in a small bowl.
5. In another bowl, beat together the milk, eggs and oil until smooth.
6. Add the wet to the dry ingredients and mix well.
7. Pour over the meat mixture and bake for 30-35 minutes, or until browned and set.
8. Cool 5 minutes before slicing and serving.
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