Zucchini Quiche with Tomato Topping
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Yield
8 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pastry
for one large or two small pies |
* | |
| 3 ½ | cups |
zucchini
sliced 1/4 inch thick |
|
| ½ | cup |
onions
chopped |
|
| 2 | cups |
water
|
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
oregano
|
|
| 4 | large |
eggs
|
|
| 2 | cups |
mozzarella cheese
(or cheese of your choice) |
*
|
| Topping | |||
| 1 | large |
tomatoes
cut into 1/4 inch lengthwise slices |
|
| 4 | small |
crackers
crushed |
*
|
| ¼ | teaspoon |
oregano
|
|
| ¼ | cup |
cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry
for one large or two small pies |
* |
| 828 | ml |
zucchini
sliced 1/4 inch thick |
|
| 118 | ml |
onions
chopped |
|
| 473 | ml |
water
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 2.5 | ml |
oregano
|
|
| 4 | large |
eggs
|
|
| 473 | ml |
mozzarella cheese
(or cheese of your choice) |
*
|
| Topping | |||
| 1 | large |
tomatoes
cut into 1/4 inch lengthwise slices |
|
| 4 | small |
crackers
crushed |
*
|
| 1.3 | ml |
oregano
|
|
| 59 | ml |
cheese
shredded |
|
Directions
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.
TOPPING:
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.
