Here we go with another “impossible” recipe. I’m sure the motivation was to challenge home cooks to see if the recipe truly was impossible. Or maybe just being ironic. Was that a thing back then? Also, this lady must have grown or really loved zucchini, because there are countless preparations for it! In this case, I don’t think I would use Velveeta cheese, maybe swiss or even Romano mixed with the parmesan cheese.
Impossible Zucchini Quiche
3 c grated zucchini
4 eggs beaten
1/2 c cheese – swiss or cheddar
1/2 c oil
1 gated onion or onion salt
1 c bisquick
Pepper & salt to taste
Mix ingredients. Place in 9″ greased pan until golden brown. Before it brown [sic], pour on parmesan cheese over the top and some velveeta thin slices. You could also put crisp bacon on top
25 min, 350º oven
The ‘impossible’ bit is that the Bisquick combines with the other ingredients to form a solid dish so you don’t have to make a separate crust for a ‘wet’ filling as you do with an authentic quiche. Both are good, just different.