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9 inch quiche
suggest servings
| 1 | each | pie shell (9 inch) | raw, 9-inch |
| 6 | ounces | artichoke hearts | marinated in oil |
| 1 small | zucchini | in 1x1/4 inch sticks | |
| 1 | small | onion | sliced |
| 4 | large | eggs | |
| 1/2 | cup | milk | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | savory | |
| 1/4 | teaspoon | black pepper | |
| 1 | cup | monterey jack cheese | shredded |
Prepare unbaked 9 inch pastry shell.
Chill.
Meanwhile, preheat oven to 425 degrees F.
Drain artichoke hearts, reserving 2 ablespoons oil.
Cut artichokes in half.
Saute zucchini and onion in reserved marinade for 5 minutes.
Beat eggs in medium bowl until foamy.
Stir in cream, milk, salt, savory and pepper.
Spoon zucchini and onions into shell.
Add artichokes. Sprinkle with cheese.
Pour on eggs and cream.
Bake at 425 degrees F for 15 minutes, then lower heat to 350 degrees F.
Bake for 20 minutes, or until knife comes out clean.
Cool 15 minutes before serving.
| % Daily Value* | |
| Total Fat 16.0g | 25% |
| Saturated Fat 5.0g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 214mg | 71% |
| Sodium 596mg | 25% |
| Total Carbohydrate 21.0g | 7% |
| Dietary Fiber 2.0g | 6% |
| Sugars 4.0g | |
| Protein 9.0g | 19% |
| Vitamin A | 7% | Vitamin C | 5% | |
| Calcium | 8% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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