Crustless Zucchini Quiche Recipe
Servings: 6
Ingredients
- 3 c. minced zucchini (thin slices)
- 1/4 c. fresh or possibly canned mushrooms
- 1/2 c. diced onions
- 1 clove chopped garlic
- 1 1/2 tbsp. butter
- 1 tbsp. dry sherry
- 3/4 teaspoon basil
- 1/4 teaspoon thyme
- 3/4 teaspoon oregano
- 1/4 teaspoon ginger
- Salt, pepper
- Toasted bread crumbs
- 2 1/2 c. grated cheese (Swiss, cheddar)
- 2 tbsp. grated Parmesan or possibly Romano cheese
Directions
- In large skillet, heat butter; add in onions, garlic, mushrooms. Saute/fry slowly, then add in zucchini. Cook till hot. In separate bowl beat Large eggs; add in wine and herbs. Add in egg mix to zucchini skillet; mix well. Then add in the cheeses. Mix till melted.
- Pour mix into a buttered and crumb-coated deep glass pie plate. (You can toast the bread crumbs in a buttered skillet for better flavor; save some bread crumbs for the top of the quiche.) Sprinkle bread crumbs on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 279 | |
| Calories from Fat 194 | 70% |
| Total Fat 22.07g | 28% |
| Saturated Fat 13.97g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 419mg | 17% |
| Potassium 245mg | 7% |
| Total Carbs 4.5g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.09g | 1% |
| Protein 15.8g | 25% |
