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:
covered percent of daily need
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