Zucchini Quiche

Zucchini Quiche is a breakfast that serves 8. One serving contains 175 calories, 10g of protein, and 12g of fat. For 73 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from Taste of Home has 953 fans. Head to the store and pick up pepper, dried parsley flakes, part-skim mozzarella cheese, and a few other things to make it today. It is a cheap recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 1 hour. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is rather bad. If you like this recipe, take a look at these similar recipes: Zucchini and Goat Cheese Quiche (Quiche de Courgettes au Chèvre), Zucchini Quiche, and Zucchini Quiche.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 35 minutes

 

Ingredients:

3 tablespoons butter

2 teaspoons dried parsley flakes

2 eggs

1/2 teaspoon each garlic powder, dried basil and oregano

2 teaspoons prepared mustard

1 large onion, thinly sliced

2 cups (8 ounces) part-skim shredded mozzarella cheese

1/4 teaspoon pepper

1 pastry shell (9 inches)

1/2 teaspoon salt

4 cups thinly sliced zucchini

Equipment:

frying pan

whisk

bowl

knife

aluminum foil

Cooking instruction summary:

Directions In a large skillet, saute the zucchini and onion in butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add egg mixture. Cover and freeze for up to 2 months. Or bake, uncovered, at 400° for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting. To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400° for 50-55 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 35 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting. Yield: 6-8 servings. Originally published as Zucchini Quiche in Quick CookingJuly/August 2005, p7 Nutritional Facts 1 serving (1 slice) equals 272 calories, 19 g fat (10 g saturated fat), 91 mg cholesterol, 428 mg sodium, 17 g carbohydrate, 1 g fiber, 9 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large skillet, saute the zucchini and onion in butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture.

2. Spread mustard over pastry shell; add egg mixture.

3. Cover and freeze for up to 2 months. Or bake, uncovered, at 400° for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent overbrowning).

4. Let stand for 5 minutes before cutting.

5. To use frozen quiche: Thaw in the refrigerator.

6. Bake, uncovered, at 400° for 50-55 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 35 minutes if needed to prevent overbrowning).

7. Let stand for 5 minutes before cutting.


Nutrition Information:

Quickview
177k Calories
9g Protein
12g Total Fat
7g Carbs
3% Health Score
Limit These
Calories
177k
9%

Fat
12g
19%

  Saturated Fat
6g
41%

Carbohydrates
7g
2%

  Sugar
2g
3%

Cholesterol
70mg
23%

Sodium
408mg
18%

Get Enough Of These
Protein
9g
20%

Calcium
245mg
25%

Phosphorus
189mg
19%

Vitamin C
12mg
15%

Selenium
9µg
14%

Vitamin B2
0.22mg
13%

Manganese
0.19mg
9%

Vitamin A
453IU
9%

Vitamin B6
0.17mg
8%

Zinc
1mg
8%

Folate
31µg
8%

Potassium
238mg
7%

Magnesium
22mg
6%

Vitamin B12
0.34µg
6%

Vitamin B1
0.07mg
5%

Vitamin K
5µg
5%

Fiber
1g
4%

Iron
0.72mg
4%

Vitamin B5
0.35mg
4%

Copper
0.07mg
3%

Vitamin B3
0.6mg
3%

Vitamin E
0.4mg
3%

Vitamin D
0.38µg
3%

covered percent of daily need
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