Crustless Zucchini Quiche

I had never heard of a "crustless" quiche until I had my second child.  I am in a MOMS Club and they do something called "Sunshine".  "Sunshine" is awesome.  When you have a baby all of these other generous women sign up for a date and bring you and your family a full cooked meal.  We had a number of delicious meals that were truly appreciated.  Crustless Quiche was one of them.  I went on a hunt on the internet and found a number of recipes, I mixed a few of them and this is what I went with for the final recipe.  Yum.  This has become one of my go-to brunch recipes for it's tastiness, appeal and the number of people that have requested the recipe.

Preheat oven to 350*

2 Medium to Large Zucchinis, peeled & shredded (What does this mean?  You will want the shredded zucchini to equal a minimum of 3 cups, up to 4 is all good.)
1 med. onion, cut up fine (Again, I hate when this is used as a measurement, I would guesstimate about a 1/3 of a cup)
1 c. Bisquick1/4 of Grated Cheese (Parmesan, Romano whatever you have)
1 c. Shredded Extra Sharp Cheddar Cheese (more cheese, you ask?  don't judge me, just do  it.)
not quite 1/4 c. vegetable oil
1 tsp. salt
1 tsp. garlic powder
1 tsp. parsley
1 tsp. basil
4 lg. eggs

Mix all in large bowl. 
Coat a pie plate with non-stick cooking spray 
Dump in the mixed ingredients
Bake at 350* degrees about 1 hour; it is done when top is golden brown.


Serve hot or cold and great reheated in the microwave also.