Simple as pie

• I was in the mood for quiche but I wanted something a little fluffier and, frankly, easier to make.
• It had been a long day and I was, as always, hungry. 
• This recipe is to quiche as I am to Julia Child. Simpler and not the real deal. But it tastes really good and I highly recommend it.
• The veggies in the recipes are crispy and fresh and the eggs are light and fluffy. The crust is fluffy and simple. There's not that much too this.
• This is one of those dishes that you can pass off as something you slaved over, but you'll know that you didn't. I like those kinds of recipes. Don't you?
• Zucchini Tomato Pie
• 2 cups chopped zucchini
• 1 cup chopped tomato
• 1/2 cup chopped onion
• 1/3 cup grated Parmesan cheese
• 3/4 cup biscuit baking mix
• 1/2 cup milk
• 3 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Preheat oven to 400 degrees. Grease a 10 inch pie pan.
• Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. Beat until smooth, then pour over vegetable mixture.
• Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.

Vegetarian