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Zucchini Quiche with Tomato Topping















Trans-fat Free, Low Carb


1 pastry
for one large or two small pies
3 ½ cups zucchini
sliced 1/4 inch thick
½ cup onions
2 cups water
1 cup milk
1 teaspoon salt
teaspoon black pepper
½ teaspoon oregano
4 large eggs
2 cups mozzarella cheese
(or cheese of your choice)
1 large tomatoes
cut into 1/4 inch lengthwise slices
4 small crackers
¼ teaspoon oregano
¼ cup cheese


Bring zucchini, onion, salt and water in saucepan to a boil.

Reduce heat and simmer, uncovered for 8 minutes or until tender.

Drain in a colander.

In a large bowl combine milk, salt, pepper, oregano and eggs and beat with wire whip until smooth.

Add zucchini mix and cheese.

Stir gently to mix and pour into unbaked pie shell.

Bake in preheated 425 F degree oven for 15 minutes.

Reduce heat to 350℉ (180℃) and bake 25 minutes.


Mix crackers with shredded cheese and or egano.

After quiche is baked, place tomato slices on top in a circle.

Sprinkle on cracker mix.

Return to oven until cheese melts.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 9851% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 116mg 39%
Sodium 416mg 17%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 15g
Vitamin A 11% Vitamin C 20%
Calcium 14% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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