Spinach and Zucchini Quiche Recipe
A colorful vegetable quiche of spinach, zucchini, orange bell peppers and mushrooms. A delightful luncheon dish.
Recipe adapted from Nicholas Mosse, an Irish tableware pottery company.
2007-2014 Netta Belle's Choice cookbookinabox "Reg. U.S. Pat. & Trdmk. Off." All rights reserved.
Ingredients
- 6 ounces of frozen chopped spinach, defrosted and squeezed very dry.
- 1 small to medium zucchini
- 1 clove garlic, minced
- 1 large yellow or red bell pepper cut into 8 strips
- salt and pepper to taste
- 3/4 to 1 cup crimini mushrooms, sliced
- 4 eggs
- low-fat milk
- 4 ounces of cream cheese
- 1 tablespoon butter
Directions
- preheat oven to 350 F.
- Prepare a 9-inch pie shell.
- Thaw the spinach and squeeze dry.
- Peel and save strips of the zucchini skin.
- Grate the zucchini pulp.
- Mix spinach, grated zucchini and garlic together.
- Season with salt and pepper to taste.
- Break the eggs into a 2-cup measure, add milk to equal 2 cups.
- Mix eggs and milk together.
- Put the vegetables into the cooled crust.
- Set the cream cheese in the center.
- Pour the egg mixture over vegetables and cheese.
- Arrange the zucchini peel and bell peppers into a petal shape on top and around cheese.
- Insert the mushroom slices around the edge of the filling and one in the middle of the cheese.
- Add bits of butter on top of quiche.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 8 servings | |
| Calories 101 | |
| Calories from Fat 76 | 75% |
| Total Fat 8.61g | 11% |
| Saturated Fat 4.34g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 103mg | 4% |
| Potassium 159mg | 5% |
| Total Carbs 2.07g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.9g | 1% |
| Protein 4.61g | 7% |
