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Crustless Zucchini Quiche

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Ingredients
  Butter/Margarine 1 Tablespoon
  Regular wheat germ 1⁄4 Cup (4 tbs)
  Shredded swiss cheese 1⁄2 Cup (8 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs) (Including Tops)
  Zucchini 1⁄2 Pound, coarsely shredded (2 Small Pieces)
  Shredded jack cheese 4 Ounce (1 Cup)
  Eggs 8
  Milk 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced or pressed
  Salt 1⁄4 Teaspoon
  Pepper 3⁄4 Teaspoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Spread butter generously over bottom and up sides of a 9-inch pie pan; evenly sprinkle with wheat germ.
Top with an even layer of Swiss cheese, then onions, then zucchini.
Sprinkle with jack cheese; set aside.
In a bowl, beat eggs and milk until blended.
Stir in garlic, salt, pepper, and Parmesan cheese; pour egg mixture over jack cheese in pie pan.
Bake, uncovered, in a 350° oven for 25 to 30 minutes or until a knife inserted in center comes out clean.
Let stand for 10 minutes before cutting into wedges.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Zucchini
Interest: 
Quick
Cook Time: 
25 Minutes

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4.26154
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1623 Calories from Fat 1000

% Daily Value*

Total Fat 113 g174%

Saturated Fat 56.7 g283.6%

Trans Fat 0 g

Cholesterol 1906.9 mg635.6%

Sodium 2471.9 mg103%

Total Carbohydrates 43 g14.4%

Dietary Fiber 8.3 g33.2%

Sugars 12.2 g

Protein 114 g227.6%

Vitamin A 130.6% Vitamin C 105.8%

Calcium 194.5% Iron 63.4%

*Based on a 2000 Calorie diet

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Crustless Zucchini Quiche Recipe