Crustless Zucchini Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp butter3 cups grated zucchini, squeezed dry(about 2 medium)4 scallions, chopped1 sweet red pepper, finely diced2 jalapeno peppers, seeded and minced(or a pinch of hot red pepper flakes)5 eggs, large3 egg whites1/2 cup swiss cheese, grated1/2 cup bread crumbs1/4 cup fresh cilantro, chopped1/2 tsp salt1/4 tsp pepper
Preheat oven to 325F.
In a large nonstick skillet, melt butter over medium-high heat; cook zucchini, scallions, red and jalapeno peppers for 5 minutes or until softened. Let cool slightly and pour off excess liquid.
In a large bowl, beat together eggs and egg whites. Stir in zucchini mixture, cheese, bread crumbs, cilantro, salt and pepper. Pour into a greased 10-inch pie plate. (Quiche can be prepared to this point, covered and refrigerated for upto 12 hours.)
Bake in 325F oven for 35-45 minutes or until set in the middle.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ADUMBUSPRIME.
In a large nonstick skillet, melt butter over medium-high heat; cook zucchini, scallions, red and jalapeno peppers for 5 minutes or until softened. Let cool slightly and pour off excess liquid.
In a large bowl, beat together eggs and egg whites. Stir in zucchini mixture, cheese, bread crumbs, cilantro, salt and pepper. Pour into a greased 10-inch pie plate. (Quiche can be prepared to this point, covered and refrigerated for upto 12 hours.)
Bake in 325F oven for 35-45 minutes or until set in the middle.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ADUMBUSPRIME.
Nutritional Info Amount Per Serving
- Calories: 280.9
- Total Fat: 14.6 g
- Cholesterol: 285.7 mg
- Sodium: 574.6 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 3.7 g
- Protein: 19.5 g
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