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Cashew Zucchini Quiche

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Submitted by Janie-19

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YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

½ 118
CUP ML CASHEW NUTS
chopped *
1 1
EACH EACH PIE SHELL (9 INCH)
raw
3 45
TABLESPOONS ML BUTTER
3 3
MEDIUM MEDIUM ZUCCHINI
thinly sliced
2 2
CLOVES CLOVES GARLIC
minced
¼ 1.3
TEASPOON ML DILL WEED
dried
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML ACCENT *
1 1
PINCH PINCH BLACK PEPPER
ground, fresh *
3 3
LARGE LARGE EGGS
well beaten
1 237
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped

Directions

Preheat oven to 325℉ (160℃).

Sprinkle nuts evenly over the pie crust.

Melt butter in a small skillet over medium heat.

Add zucchini and garlic and sauté until almost soft.

Sprinkle with dill, salt, Accent and ground pepper.

Spoon into pie shell.

Pour eggs over and sprinkle with cheese and parsley.

Bake until set or when a knife is inserted and it comes out clean.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 226 65% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 121mg 40%
Sodium 321mg 13%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 6%
Sugars g
Protein 12g
Vitamin A 12% Vitamin C 32%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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