Ellen's Veggie Quiche
Yield
1 piePrep
20 minCook
40 minReady
Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry
for 9 inch pie |
* |
| ¼ | cup |
swiss cheese
|
*
|
| 3 | large |
eggs
|
|
| 1 ½ | cups |
heavy whipping cream
|
|
| 1 | cup |
zucchini
grated |
|
| 1 | cup |
carrots
grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry
for 9 inch pie |
* |
| 59 | ml |
swiss cheese
|
*
|
| 3 | large |
eggs
|
|
| 355 | ml |
heavy whipping cream
|
|
| 237 | ml |
zucchini
grated |
|
| 237 | ml |
carrots
grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Grate zucchini and carrots and place in bottom of pie pan.
Beat eggs, cream, salt and pepper.
Grate cheese into this mixture.
Pour into pie pan over vegetables.
Bake at 375℉ (190℃) for 40 to 60 minutes.
