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Southwestern Zucchini Quiche

Microwaverina's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  Chopped zucchini 1 Cup (16 tbs)
  Chopped fresh mushrooms 1 Cup (16 tbs)
  Chopped onions 1⁄2 Cup (8 tbs)
  Chopped sweet red pepper 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Dried basil leaves 1⁄4 Teaspoon, crushed
  Dried oregano leaves 1⁄4 Teaspoon, crushed
  Canned condensed nacho cheese soup 11 Ounce (1 Can, Dip)
  Condensed nacho cheese soup 11 Ounce (1 Can, Dip)
  Eggs 3 , beaten
  Shredded monterey jack cheese 8 Ounce (2 Cups)
  All purpose flour 1 Tablespoon
Directions

1. Place butter in 10-inch microwave-safe pie plate. Cover; microwave on high 20 seconds or until butter melts. Brush butter over bottom and side of pie plate; set aside.
2. In 2-quart microwave-safe casserole, combine zucchini, mushrooms, onion, red pepper, garlic, basil and oregano. Cover with lid; microwave on high 4 minutes or until vegetables are tender, stirring once during cooking.
3. Stir in soup; stir in eggs, cheese and flour until well blended. Pour into prepared pie plate.
4. Elevate if necessary. Microwave, uncovered, on high 13 minutes or until center is nearly set, rotating dish 3 times during cooking. Let stand directly on countertop 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Healthy

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