Veggie filled Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 sm. zucchini (1/2 lb.), thinly sliced1/2 c onion, sliced very thin3 cloves garlic, minced1/2 c. red bell pepper3 tbs olive oil1 cup egg substitute 12 cherry or 24 grape tomato (adjust to suit taste) halved6 thin slices Canadian bacon (cut into small squares)3/4 tsp. salt (divided into 1/4 and 1/2)1/4 tsp. pepper, basil & thyme1 (9 inch) pastry shell, partially baked3 eggs1/2 c. Fat free evap milk (add water to make 3/4 cup) 1/4 c. Parmesan cheese1/2 c. reduced fat shredded cheese
Follow instructions on pie shell to par bake shell
Heat oven to 375 degrees
Saute zucchini and onion in EVOO for 5 minutes.
Add chopped red pepper and garlic with 1/4 tsp of the salt
Cook until just softened. (I like mine with a bit more crisp)
Spread veggie mixture over bottom of partially baked shell
Top mixture with Canadian bacon (or any meat)
Place pie shell on foil lined cookie sheet or jelly roll pan
In a separate bowl blend egg, Parmesan cheese, milk, remaining salt, pepper and herbs until well blended
Carefully pour egg mixture into pie shell
Carefully place tomato halves around pie shell
Bake until knife can be inserted and removed clean (somewhere between 35 and 45 minutes is the avg)
Sprinkle top with remaining shredded cheese and melt in oven for a few minutes
This can be easily made ahead and reheated.
Serving Size: 4 large servings alone (or 6 servings with a salad/fruit)
Number of Servings: 4
Recipe submitted by SparkPeople user ALIENA_VALE.
Heat oven to 375 degrees
Saute zucchini and onion in EVOO for 5 minutes.
Add chopped red pepper and garlic with 1/4 tsp of the salt
Cook until just softened. (I like mine with a bit more crisp)
Spread veggie mixture over bottom of partially baked shell
Top mixture with Canadian bacon (or any meat)
Place pie shell on foil lined cookie sheet or jelly roll pan
In a separate bowl blend egg, Parmesan cheese, milk, remaining salt, pepper and herbs until well blended
Carefully pour egg mixture into pie shell
Carefully place tomato halves around pie shell
Bake until knife can be inserted and removed clean (somewhere between 35 and 45 minutes is the avg)
Sprinkle top with remaining shredded cheese and melt in oven for a few minutes
This can be easily made ahead and reheated.
Serving Size: 4 large servings alone (or 6 servings with a salad/fruit)
Number of Servings: 4
Recipe submitted by SparkPeople user ALIENA_VALE.
Nutritional Info Amount Per Serving
- Calories: 443.7
- Total Fat: 27.0 g
- Cholesterol: 39.3 mg
- Sodium: 1,144.3 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 1.6 g
- Protein: 24.6 g
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