Similar to a quiche and loaded with veggies, Crustless Zucchini Pie can be served as a delightful meatless meal or a side dish to your favorite protein. (Leftovers improve with age!)
Have you ever had an “Impossible Pie?” The name refers to certain recipes that were printed on the back or side of the Bisquick box. The idea was that use of the baking mix would make preparation of these recipes impossibly easy.
The first Impossible Pie was a coconut pie and was printed in the 1970s. Its success led to the creation of many more “impossible” recipes, both sweet and savory.
These pies were crustless, but incorporation of the baking mix created a texture that was firm enough to be sliced and served like a traditional wedge of pie.
The following recipe takes inspiration from the “impossible” pie, except this one relies on all-purpose flour (gluten-free if needed) and baking powder instead of the boxed mix.
The last time I made this dish, which stealthily incorporates a hearty dose of vegetables, I served it with some Homemade Breakfast Sausage that I had in the freezer. My husband Jack declared it “a perfect combination.”
Chicken, steak and seafood also complement this dish nicely, but it will stand alone as the centerpiece of a vegetarian meal. Optionally, if you’d enjoy the flavor of a little meat in the pie, some slivered ham or cooked and crumbled bacon or sausage would also work well.
Thanks to all the natural moisture, this quiche-like dish takes well to reheating in the oven. I actually think it tastes better the second time around; the flavors have time to meld and the second stint in the oven creates more crispy edges.
Beyond experimenting with the addition of some slivered ham or cooked and crumbled bacon, you could mix up the cheese and herbs or give steamed or frozen and thawed broccoli a try (if you try that, do squeeze out the excess moisture first).
I frequently reach for sharp cheddar, but an Italian blend would work equally well. For a mild option, shredded mozzarella would be a lovely. As for the herbs, chives provide fresh background flavor, but basil and parsley－and perhaps even a small amount of oregano and/or thyme－would complement nicely, too.
Crustless Zucchini Pie
Ingredients
- 2 cups lightly packed shredded zucchini (10 ounces before squeezing out liquid)
- ⅓ cup finely chopped yellow onion (may substitute shallots)
- ¼ cup minced fresh chives
- ¾ cup (3 ounces) shredded sharp cheddar cheese (could substitute an Italian blend or your favorite shredded cheese)
- 2 large eggs
- ½ cup (64g) all-purpose flour (may use a cup-for-cup GF mix)
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt and fresh cracked pepper to taste (I use about ¼ teaspoon pepper)
- ⅔ cup (160ml) milk (nonfat or 2%)
- 2 tablespoons grated Parmesan cheese
- Optional: 1 small tomato
Instructions
- Preheat the oven to 400°F, and grease or lightly spray a 9-inch pie dish. (Alternatively, a 9-inch round cake pan or 8-inch square baking dish could be used.)
- In a clean tea towel, squeeze the shredded zucchini to remove the excess moisture. Add the zucchini to a mixing bowl, followed by the onions, chives and cheese. Using a fork, whisk in the eggs. Then sprinkle the flour, baking powder, salt and pepper overtop, and stir to incorporate. Finally, stir in the milk.
- If using, thinly slice the tomato, discarding any clumps of seeds, and arrange the slices in an even layer over the bottom of the prepared baking dish. (You can cut the slices in half to more evenly cover the surface, but some gaps are fine.) Sprinkle the Parmesan evenly over the top, and bake 30-35 minutes or until the center is cooked through and the surface is deeply golden.
- Let the pie stand for 5-10 minutes before serving. Leftovers may be cooled, covered and refrigerated for 4-5 days and reheat well in a 325°F to 35O°F oven.
Notes
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