Zucchini Quiche
2016-03-22- Cuisine: French
- Course: Breakfast/Brunch
- Skill Level: Easy
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- Servings: 8
- Prep Time: 10m
- Cook Time: 50m
Average Member Rating
(4 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
270 -
Total Fat
20 g -
Saturated Fat
11 g -
Cholesterol
119 mg -
Sodium
180 mg -
Potassium
1226 mg -
Carbohydrates
8 g -
Dietary Fiber
1 g -
Sugars
12 g -
Protein
17 g
Ingredients
- 1 pound zucchini
- 1/2 pound mushrooms
- 2 small onions
- 2-3 scallions (optional)
- 2 cloves garlic
- 3 tablespoons butter
- 2 tablespoons dry sherry or lemon juice
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon ground ginger
- 3 eggs
- 2-1/2 cups grated Swiss cheese
- 1/8 teaspoon salt
- pepper to taste
- toasted bread crumbs
Method
Step 1
Finely chop vegetables and mince garlic. Saute in butter over low heat briefly until just limp. Do not overcook vegetables since they will be baked later. Add sherry and seasonings. Remove from heat.
Step 2
Beat eggs. Add cheese. Stir in vegetables.
Step 3
Grease a 9-in pie plate and coat bottom and sides with bread crumbs. Pour in vegetable mix. Sprinkle with a small amount of bread crumbs. Bake at 325° for 40-50 minutes. Cool 10 minutes before serving.