This delicious oatmeal may last one person for the entire week if prepared in advance. Consider adding a drizzle of honey, maple syrup, jam, preserves, or 1/4 cup heated milk on top. Immediately serve or prepare in advance and chill.
| Prep Time: | 35 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 teaspoon vegetable oil
- 1 onion, chopped
- ½ large green bell pepper, chopped
- 2 teaspoons minced garlic
- 3 eggs, beaten
- 1 zucchini, peeled and grated
- 1 yellow squash, peeled and grated
- 1 carrot, grated
- 1 green onion, sliced
- 1 cup buttermilk baking mix
- ½ cup shredded sharp Cheddar cheese
- ¼ cup vegetable oil
- 1 teaspoon salt
- ¾ teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- ground black pepper to taste
- ½ cup shredded Cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Heat 1 teaspoon vegetable oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic in hot oil until just tender, about 5 minutes. Transfer mixture to a large bowl.
- Mix eggs, zucchini, yellow squash, carrot, green onion, baking mix, 1/2 cup Cheddar cheese, 1/4 cup vegetable oil, salt, Italian seasoning, paprika, red pepper flakes, and black pepper into onion mixture. Spread vegetable mixture into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
- Bake in preheated oven until lightly browned, about 35 minutes.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 5 g |
| Sodium | 713 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I made this with everything vegan. vegan cheese and eggs. came out delicious
I’ve never made a quiche that calls for baking mix, so I was intrigued! Turns out my 87 year old grandmother remembered this type of recipe immediately- back in the day they called them “impossible pies.” For this recipe, I sautéed all the veggies together first in order to let the squash release its water. This kept the final product from being soggy. I omitted the oil, and only used 1/8th tsp. Cayenne. Next time I will use less Italian seasoning, but I really liked the use of paprika. Of course, seasoning is a personal thing, but I will use this recipe again and play around with it! Thanks for introducing me to this type of dish:-)
I made this recipe, but added an extra egg, shredded yam and some hot jimmy dean breakfast sausage. Um um good
My family loves this. I did have to decrease the red pepper but only to an 1/8 tsp.
I have made this twice, & am trying to perfect it by adding more flavorful ingredients. This time, I chopped smoked sausage & cooked it w/the onion & green pepper (using no oil), adding chopped kale the last minute or so. I also added sliced grape tomatoes, and sprinkled chopped kale on top–it crisps during baking and adds texture. My hubby liked it better w/the additions, & said I should add more chopped smoked sausage next time.
This was really good but I doubled the eggs and cheese.
My family really liked the taste of this, and I was finally able to get some vegetables into my son! On the other end, the quiche tended to be watery, it was definitely a LOT of labor, and it does not cook completely in the time specified, which delayed our dinner, a lot! I’m not quite sure how I could have decreased the water in the finished dish, but you would definitely need to allow more prep and cooking time. Not one I will repeat again, even though it was good as far as taste.
My family really liked this. I added 1/2 tsp pepper which was too much. We enjoy spicy but 1/4 tsp would suffice. We agreed that with all the shredded veggies it was mushy and the dish would benefit from including a standout ingredient or something to give it more body like roasted red pepper added to the cheese on top or broccoli chunks with the egg mixture.
As always, I changed a few things because I was wanted a thick Quiche and I did succeed. Easy and very filling. I added more vegetable and extra cheese along with the canned milk with the flour . I browned my flour just a little bit which helped in the color of the Quiche. Held up over night and leftover were great.
I added an extra egg and cut back on the oil. For me, this needed a lot more seasonings.. and yeah… I miss some meat. I;ll make this again as I do like all the veggies, add some chicken and mre seasonings