Crust-Less Dinner Quiche

This is one dinner that I made just to get outside the norm, but with low expectations for the final result.  Boy was I wrong!  This was delicious, easy, and a healthier alternative to buttery quiche.  I’m already plotting to make it again, but to do a few switch-a-roos to make it Mexican or a Cheddar Broccoli version.


Crust-less Dinner Quiche

• 3/4 pound lean ground beef
• 1 medium onion, peeled and chopped
• 2 cloves garlic, minced
• 1 medium zucchini, shredded
• 1/2 teaspoon Italian Herb blend
• 1/4 teaspoon black pepper
• 1 cup shredded cheese (I used a mix of mozzarella and parmesan)
• 1/2 cup heart-healthy reduced-fat biscuit mix (such as Bisquick)
• 1 cup milk
• 2 eggs

Brown meat and onion in a frying pan.  When the meat is about half done use a cheese grater to shred the zucchini into the frying pan, stirring until mixed together.  Once meat and veggies have cooked through, drain excess fat and liquid.  Mix Italian herbs and pepper into the meat and veggie mixture.

Heat oven to 400 degrees. Spray a 9-inch pie plate with nonstick cooking spray. Dump meat and veggie mixture into the pie plate, then top with cheeses.  In a mixing bowl whisk together milk, eggs, and biscuit mix.  Pour batter into pie plate trying to disperse it evenly.

Bake for 25 minutes or until a knife inserted in the center comes out clean. Allow to cool for 5 to 10 minutes.

Serving size = 1/6 of pie.  Calories per serving: 239  Fat per serving: 11 grams.
Happy Cooking!