Impossible Zucchini Pie
Here is the recipe for Ross Conlin’s Impossible Zucchini Pie that he cooked for the Association of Food Journalists when they came to Park City. I will be blogging more about the AFJ visit in future posts. Ross cooked his quiche-like recipe in a Dutch oven, but you can also cook it in a 13-by-9-inch baking dish in the oven at 350 degrees.
Impossible Dutch Oven Zucchini Pie
This pie is an easy version of a quiche. Just pour the batter over the top, and it makes its own crust during baking. Hence the reason for its name “Impossible.” The recipe comes from Ross and Angie Conlin, of American Falls, Idaho.
10-inch Dutch oven
2 1/4 cups chopped zucchini
1 1/2 cups chopped tomatoes
3/4 cup chopped onions
1/2 cup grated hard Parmesan cheese
1 1/2 cups milk
3/4 cup Bisquick baking mix
4 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
Grease Dutch oven. Put the first four ingredients in the oven.
Beat the remaining ingredients for one minute; pour over top of the other ingredients.
Bake at 350 degrees until knife inserted in the center comes out clean, about 45 minutes. To cook with coals in a Dutch oven, place 15-19 hot coals on top, in an evenly spaced ring around the rim of the lid, with 2 of those coals in the middle of the lid. On the bottom, place 10-12 coals in a ring around the outer edge of the pot. This will give you about a 350-degree temperature. Cool five minutes before serving. Serves 6 to 8.
Note: If you don’t have a Dutch oven, you can also bake this in a 9-by-13-inch pan.