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Zucchini Quiche with Tomato Topping

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Submitted by DRSTEVE

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YIELD

8 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 1
X PASTRY
for one large or two small pies *
3 ½ 828
CUPS ML ZUCCHINI
sliced 1/4 inch thick
½ 118
CUP ML ONIONS
chopped
2 473
CUPS ML WATER
1 237
CUP ML MILK
1 5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML OREGANO
4 4
LARGE LARGE EGGS
2 473
CUPS ML MOZZARELLA CHEESE
(or cheese of your choice) *
Topping
1 1
LARGE LARGE TOMATOES
cut into 1/4 inch lengthwise slices
4 4
SMALL SMALL CRACKERS
crushed *
¼ 1.3
TEASPOON ML OREGANO
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 98 51% 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?
Trans-fat Free, Low Carb
 
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