This week starts another exciting round of homeschooling activities. Last June, Daughter participated in a thrilling event called “The Archaeological Perspective“. During that week, the children unearthed actual treasures from Ancient China. Daughter was able to realize a dream – digging like a true archaeologist, handling ancient relics, understanding the significance of other items buried with them as well as the significance of various soil types in and around a certain area. She learned all about the Ch’in Dynasty and the magnificent Terracotta Soldiers from the period.
This year, this week in fact, she will do the same with Renaissance Italy. She will spend four days with homeschooling friends. She will get down and dirty – extra dirty today since it’s raining 
– and she will handle more stunning and priceless objects from a time long, long ago. She’s excited and so am I.
But along with the hard work of digging, comes and extra large need to refuel. Food, water, fruit, snacks. All the good stuff. And so, for this week – yes all week because Daughter is hooked – lunch for my Archaeological Protégé will be a nice slice of Zucchini Quiche. Of course, a large bottle of cool water, a crisp apple or juicy pear and a handful of almonds will accompany this lunch, but the prize for her is the Zucchini Quiche itself. Her favorite food next to Baked Ziti. 🙂
And, since it’s so easy, I will not only accommodate her tastes but also share the recipe with all of you (you’ll need Bisquick).
Enjoy!
Zucchini Quiche
Preheat oven to 350°
Ingredients:
3 cups sliced and diced zucchini
1 cup Bisquick Flour
2-3 eggs slightly beaten
2 tablespoons dried parsley
1 tablespoon dried oregano
1/4 teaspoon (or to taste) black pepper
1/2 cup chopped onion
3/4 cup cubed mozzarella cheese
1/3 cup vegetable oil
Additional 1/4 cup Bisquick separate
Directions:
Grease a casserole pan with cooking spray then lightly coat with the 1/4 cup Bisquick. This will form a light crust for the quiche.
Mix all other ingredients together. Pour into prepared casserole and bake about 35-40 minutes or until brown on top.
Debbie, you are a woman with way too many talents. This is not fair!! Your zucchini quiche is on my menu for tonight. I haven’t made it in awhile, and it looks sooo good. I found the terricotta soldiers absolutely amazing, having read about them before and again now. They must have looked scary from a distance. Clever!
Thank you for the recipe. I love zucchini!
That quiche looks yummy even though it has zucchini in it! I may have to sub broccoli or spinach. Maybe if I shred the zucchini and mix it with spinach I won’t taste it as much. Would that work?
How fun for daughter to get dirty! I’ve done ‘digs’ with my boys (boys love dinosaurs), they had so much fun.
Kathleen,
Me? Too many talents? Thank you Kathleen but you should see how hard I work at trying to look like I know what I’m doing. lol. I hope you enjoyed the quiche. Daughter eats it piping hot or straight from the fridge. I think it’s all the mozzarella cheese!
Barrie,
You’re very welcome. I hope you enjoy this quiche. Quick, easy and yummy every time.
Beth,
lol. I do think broccoli would work. I would suggest cooking it first since the only liquid in this recipe is the little bit of oil. Not enough to soften the broccoli. Let me know if you make it this way and how it turns out.
About the dinosaurs – Daughter was fascinated by them for years. She couldn’t get enough and the Museum of Natural History was our second home. lol. Because of dinosaurs, she used to say she wanted to be a ‘bone hunter’ when she grew up. Now, she gets her chance to be the bone hunter/archaeologist she’d always dreamed of being. This program is just too cool.
~Debbie
Debbie, I made your zucchini quiche last night and had a slice for breakfast this morning. I’ll have to try it with Beth and Barrie’s other vegetable selections.
I’m glad you made it… and had it even for breakfast!! How cool. At first when I read you’re last sentence, I thought maybe you didn’t like it with the zucchini, but if you had it for breakfast, I’m guessing you did. lol. I’d like to try it with broccoli as well.
~Debbie