Another great recipe swap! So, a group of us "Nestie" cooking gals exchanged recipes under the category, "lunch" & I got Zucchini Quiche & Tomato Soup... At the EXACT same time my vegetarian sister was coming to visit- A swap made in heaven. So not only could I try this lunch recipe out myself but I had a great taste tester to boot, Perrie... the VERDICT? De-Lish!!! My sister has had seconds & thirds for DESSERT... & is taking home the rest! Ha ha! Thank you so much Jamie Herr!
Jamie’s Lunch Recipe Swap (Joeyzlovieg)
Zucchini Quiche (Jamie: Cannot remember where I originally got this years ago)
3-4 cups of zucchini, shredded (I used 3 zucchini)
1 medium onion, chopped (I used 1/2 sweet Peruvian onion)
1 cup of Bisquick (I used sub.- see below)
4 large eggs
1/2 cup of vegetable oil (I used canola)
1/2 cup of Parmesan or Romano cheese(I used fresh grated parmesan)
1/2 teaspoon of marjoram (I subbed oregano which is nearly the same thing)
1 teaspoon of parsley (I used fresh parsley)
1/4 teaspoon of salt
1/2 teaspoon of pepper
Mix all ingredients together. Pour into buttered 10-inch pie plate. Bake 35-40 minutes at 350ºF. until golden brown. Serves 6. ****the original recipe states for 35-40 minutes, but I always have to cook it for at least an hour…
Mix dry ingredients together, then using a pastry knife cut the Crisco into the mix. Makes 1 cup Bisquick equivalent.
The Neely's Tomato Soup
I tweaked the recipe & used canned tomato (2, 29 oz. cans, 1, 15 oz. can), vegetable stock (instead of chicken) & omitted the cayenne. In replace of the basil, I used fresh parsley.