Firehouse Quiche

This crustless quiche earns its firehouse name: it’s the kind of recipe that feeds a crew fast with zero fuss. Everything goes into one bowl, gets mixed, and pours straight into a greased pie pan. Bisquick replaces the traditional pie crust, forming its own light, biscuity base as it bakes.

Three cups of grated zucchini give the quiche its body and moisture. The zucchini releases water as it bakes, which steams the interior into a custard-like texture while the edges and top turn golden and set firm. Parmesan adds sharp, salty flavor throughout, and marjoram brings a warm, oregano-like herbal note that pairs well with the mild zucchini.

Four eggs bind everything together and set the quiche into sliceable wedges. It’s done when the top is golden brown and the center is firm to the touch, about 30 minutes in the oven.

Pro Tips

• Squeeze the grated zucchini in a clean towel to remove excess moisture before mixing. Too much water makes the quiche watery in the center.
• Chop the onion fine so it distributes evenly and cooks through in the 30-minute bake time.
• Let the quiche rest for 5 minutes after pulling from the oven. It continues to set and slices more cleanly.
• This reheats well in the microwave or oven the next day, making it great for meal prep.

Variations

• Cheddar version: Add ½ cup of shredded sharp cheddar along with the Parmesan for a richer, cheesier quiche.
• Bacon bits: Stir in ¼ cup of crumbled cooked bacon for a smokier, heartier option.
• Italian herb: Replace marjoram with dried Italian seasoning and add sun-dried tomatoes for a Mediterranean twist.