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ITALIAN QUICHE 
Batter:

1/2 c. cheese (sharp American, Provolone, etc.)
3/4 c. Bisquick Baking Mix
1 c. milk
2 eggs
1/2 onion, chopped
1 clove garlic, peeled
2 tbsp. fresh Italian parsley
1/4 whole green pepper, chopped
1/2 medium-large zucchini, chopped
2 broccoli stems, peeled and chopped
salt and pepper, to taste

TOPPINGS:

3-4 fresh tomatoes
1/4 tsp. oregano
1/4 tsp. garlic powder
2-4 tbsp. grated Romano or Parmesan cheese
pinch of salt and pepper

Preheat oven to 375°F.

In the container of a blender or food processor, place all batter ingredients and press (chop) or pulse for a few seconds until batter is coarsely chopped. Transfer batter to a buttered 9 x 13 inch baking pan.

Layer top with tomato slices evenly over the batter. Season with herbs and salt and pepper.

Bake, uncovered, for 35 minutes. If using a glass baking dish, bake at 350°F for 50-55 minutes.

Recipe may be doubled using 9 x 13 inch pan (bake at the same time/temperature as you would if using a glass baking dish).

Testing for doneness: Insert a thin metal knife in center; it should come out clean.
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