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Crustless Zucchini Quiche

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Submitted by Stacibear

.

YIELD

6 servings

PREP

20 min

COOK

45 min

READY

65 min

Ingredients

3 7.1E+2
CUPS ML ZUCCHINI
chopped, fresh or frozen
4 4
OUNCE CAN OUNCE CAN MUSHROOMS
drained
1 1
EACH EACH ONIONS
chopped
1 ½ 1.5
CLOVES CLOVES GARLIC
minced
1 ½ 23
TABLESPOONS ML BUTTER
¼ 1.3
TEASPOON ML GINGER
3 3
LARGE LARGE EGGS
2 ½ 591
CUPS ML SWISS CHEESE
grated
2 1E+1
TEASPOONS ML ITALIAN CHEESE
grated *
1 1
X X SALT AND BLACK PEPPER
to taste *
1 15
TABLESPOON ML SHERRY
dry or substitute lemon juice
¾ 3.8
TEASPOON ML BASIL *
¼ 1.3
TEASPOON ML THYME *
¾ 3.8
TEASPOON ML OREGANO
1 1
X X BREAD CRUMBS
toasted very fine for coating a 9 inch fluted pie plate *

Directions

Melt butter.

Add chopped onions, garlic, zucchini, mushrooms; sauté.

Beat eggs, add wine and seasonings.

Mix, then add vegetables and cheese.

Pour into butter ed and crumb-coated deep dish pie plate.

Sprinkle crumbs on top.

Bake at 350℉ (180℃) F for 40 to 45 minutes or until knife comes out clean.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 254 64% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 155mg 52%
Sodium 164mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 33g
Vitamin A 14% Vitamin C 21%
Calcium 39% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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