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Zucchini Carrot And Onion Quiche

Healthycooking's picture
  Long grain rice 1⁄2 Cup (8 tbs)
  Non-stick cooking spray 2 Tablespoon
  Shredded swiss cheese 1 Cup (16 tbs)
  Egg whites 3 Large
  Yellow onion 1 Medium, halved and sliced thin
  Carrot 1 Medium, peeled and grated
  Zucchini 1 Medium, grated
  Low sodium chicken broth 1 Cup (16 tbs)
  Dried marjoram 1⁄4 Teaspoon, crumbled
  Egg 1 Large
  Skim milk 1 Cup (16 tbs)
  Black pepper 1⁄4 Teaspoon

Cook the rice according to package directions, omitting the salt.
Preheat the oven to 350°F.
Coat a 9 inch pie pan with the cooking spray and set aside.
In a medium size bowl, mix together the rice, 2 tablespoons of the cheese, and 1 egg white.
With moistened hands, press the mixture over the bottom and sides of the pie pan.
Bake, uncovered, for 5 minutes.
Remove and cool upright on a wire rack while you prepare the filling.
In a medium size saucepan, cook the onion, carrot, zucchini, chicken broth, and marjoram, uncovered, over moderate heat for 15 minutes.
Increase the heat to high and cook, stirring, until all the liquid has evaporated and the vegetables are almost glazed about 5 minutes.
Transfer to a medium size heatproof bowl and cool to room temperature about 20 minutes.
Lightly beat together the remaining egg whites and the egg; mix into the cooled vegetables along with the milk, pepper, and remaining cheese.
Pour the mixture into the pie shell and bake, uncovered, until the filling is puffed and set about 20 minutes.
Remove and cool for 15 minutes before serving.

Recipe Summary

Main Dish

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