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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 289.1
  • Total Fat: 23.8 g
  • Cholesterol: 109.3 mg
  • Sodium: 181.3 mg
  • Total Carbs: 3.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 8.1 g

View full nutritional breakdown of Creamy Zucchini Quiche calories by ingredient
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Creamy Zucchini Quiche

Submitted by: HI-NRG

Introduction

Absolutely awesome! Not your low fat but oh so good. I am going to try and make a lower cal version, but I wanted to include this keeper first. Absolutely awesome! Not your low fat but oh so good. I am going to try and make a lower cal version, but I wanted to include this keeper first.
Number of Servings: 12

Ingredients

    1 9 1/2" or 10" baked pastry shell
    2 TBS dijon mustard (I use the grain mustard instead -packs a real punch)
    3 cups grated zucchini
    8 large sliced mushrooms
    2 TBS butter
    2 cups grated monterey jack cheese
    1 8oz package soften cream cheese
    1/2 cup whipping cream
    2 egg yolks
    1 egg
    salt & pepper to taste

Directions

Place shell in oven pie dish or use homemade dough and spread out in 11 x 9 pan. Spread bottom of pastry shell with mustard. Bake in a 450 degree oven for 10 minutes. Reduce heat to 350. Place zucchini in colander and sprinkle with salt and drain 5 minutes. Saute mushrooms in butter. Sprinkle one cup of cheese in bottom of pastry shell. Spoon mushroom on top. Squeeze zucchini to remove excess moisture. Place in shell, spreading and fluffing with fingers. Beat together cream cheese, cream, egg yolks and egg and season with salt an pepper. Place pastry dish on baking sheet and carefully pour in egg cream mixture. Sprinkle with remaining cheese on top. Bake in 350 degree oven for 45-60 minutes, until top is puffed and golden and knife inserted in center comes out clean. Let stand 5 mins before cutting.

Number of Servings: 12

Recipe submitted by SparkPeople user FRAUCHING.






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