Crustless Zucchini Quiche Recipe

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0 votes | 1122 views
Servings: 4


Cost per serving $1.29 view details


  1. In covered saucepan cook zucchini and onion in a small amount of salted boiling water for 5 min drain well. Press out excess liquid. In a bowl combine Large eggs, lowfat milk, flour, 1/4 tsp. salt, 1/8 teaspoon pepper and nutmeg.
  2. Stir in cheese, mushroom and the zucchini mix. Pour into an ungreased 10 x 6 x 2 inch baking pan. On oven rack place baking dish in a larger pan. Pour warm water into larger pan to a depth of 1 inch. Bake in 325 degrees oven for 1 hour or possibly till knife inserted just off center comes out clean. Let stand 10 min before serving. Meanwhile in small saucepan combine cornstarch, oregano and a dash of salt. Stir in stewed tomatoes. Cook till mix thickens and bubbles. Cook sauce 1 to 2 min more. Spoon some of sauce down center of quiche. Pass remaining sauce. Makes 5 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 359g
Recipe makes 4 servings
Calories 317  
Calories from Fat 171 54%
Total Fat 19.03g 24%
Saturated Fat 10.27g 41%
Trans Fat 0.0g  
Cholesterol 251mg 84%
Sodium 624mg 26%
Potassium 599mg 17%
Total Carbs 16.2g 4%
Dietary Fiber 2.6g 9%
Sugars 10.05g 7%
Protein 22.0g 35%
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