Zucchini + Souffle + Quiche = Zucchini Soufliche
- 4 eggs
- 1/2 cup olive oil
- 3 cups grated zucchini
- 1/2 cup fresh grated parmesan, or the dry stuff in the can works in a pinch
- 1 T. dried onion, or 1/2 onion chopped and sauteed
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. Italian herbs (basil, oregano, thyme)
- 1 cup biscuit mix, like Bisquick or make you own, see below
Mix everything together, mix well. You can either bake it now or put in the fridge to bake in the morning.
Pour into a greased 9" - 10" pie pan and bake at 400° for about 35 minutes until golden brown on top and firm to the touch.
Sometimes I put slices of tomato on top of the unbaked pie, placing them so there will be one slice on each piece after I cut it up.
You can get 8 portions ok but I usually cut it into 6 portions instead. For 8 good-size portions I make 1 1/2 times this recipe and bake in a 10" deep dish pie pan. Sometimes I bake it in jumbo muffin tins for a grab and go breakfast...makes six 8 oz. size custard cups, or jumbo muffin tins. Bake about 25 mins.
Leftovers keep really well and can also be frozen. It thaws and reheats beautifully.
I serve this with zucchini fritters, fresh fruit and muffins. I decorate the soufliche with shreds of fresh parmesan and chopped cherry tomatoes. Also good with salsa or hot sauce on top.
This recipe is extremely flexible, you can add all sorts of things to it. Add-ins can be a cup of cooked quinoa, cooked sausage, chopped ham or bacon, chopped broccoli, roasted red peppers, sauteed mushrooms...the possibilities are endless!
- 6 c. flour
- 3 T. baking powder
- 2 T. powdered sugar
- 1 1/2 T. salt
- 3/4 tsp. baking soda
- 9 T. oil (canola, olive, avocado, etc.)
Wisk the dry ingredients together. Using an electric mixer, slowly drizzle in the oil. Mix until all lumps and gone and mixture is a uniform texture...about a minute.
Store in an airtight container at room temperature.