This is a delicious vegetable pie, lighter than a quiche and perfect for a brunch or light dinner paired with a delicious salad it’s a great meal. Here’s how I do it:
Ingredients:
2 medium zucchini chopped into small pieces
2 medium leeks cut in half and chopped into small pieces
1/2 cup vegetable oil
2 eggs
1 cup Parmesan cheese
1 cup Bisquick
1 small bunch fresh Sage chopped, or herb of choice you can use basil, parsley, thyme etc but I find Sage goes very well with leeks.
In a large skillet add a little olive oil heat and add the chopped leeks and zucchini and chopped Sage and simmer 5-8 mins till slightly tender add S&P to taste. Set aside. In a large bowl add the eggs and whisk till combined. Add the oil, bisquick and cheese and form a batter, similar to a thick pancake batter. Add the zucchini/leeks and incorporate into the batter. In a 8-9” greased pie pan add the batter. I like to save half a zucchini and slice into thin disks and cover the top of the mixture but optional. Bake in an oven preheated to 350F for 40 mins till golden and firm. Can be served warm or at room temperature.
