Zucchini and Carrot Quiche
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 332.7
- Total Fat: 19.8 g
- Cholesterol: 75.7 mg
- Sodium: 304.7 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 3.8 g
- Protein: 11.0 g
View full nutritional breakdown of Zucchini and Carrot Quiche calories by ingredient
Introduction
My mom loves to make this for us at home. I think she adapted it from a recipe in "The Ultimate Vegetarian Cookbook." My mom loves to make this for us at home. I think she adapted it from a recipe in "The Ultimate Vegetarian Cookbook."Number of Servings: 8
Ingredients
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Filling
1 onion, chopped (I like red onions.)
2 tbsp olive oil
1 large zucchini, grated
2 large carrots, peeled and grated
6 oz cheese, grated (I like parmesean)
2 tbsp fresh chopped basil
3 eggs, beaten
1.25 cups milk
Crust
1 cup whole wheat flour
1 cup white flour
1/2 cup margarine
Some cold water
Directions
1. Mix flours together and rub in the margarine until its crumbly. Mix to a firm dough with cold water.
2. Roll out the pastry and use it to line a 9-10" pan, ideally at least 1" deep. Prick the base, chill for 30 minutes.
3. Pre-heat oven to 400 degrees
3. Fill chilled pastry with with wax paper or foil and baking beans. Bake the pastry shell on a baking sheet for 20 minutes, uncovering it for the last 5 minutes so it gets crisp.
Filling
1. Sweat onions in oil for 5 minutes. Add zucchini and fry another 5 minutes
2. Spoon onions and zucchini into pastry case
3. Scatter over most of the cheese and all of the basil.
4. Beat together the eggs, milk, salt, and pepper. Pour over the filling.
5. Top with remaining cheese. Your quiche is ready to go in the oven!
Turn the oven down to 350. Return the quiche to the oven for about 40 minutes or until risen and firm to the touch in the center. Allow it to cool before serving.
Turn the oven
Number of Servings: 8
Recipe submitted by SparkPeople user SREADY.
2. Roll out the pastry and use it to line a 9-10" pan, ideally at least 1" deep. Prick the base, chill for 30 minutes.
3. Pre-heat oven to 400 degrees
3. Fill chilled pastry with with wax paper or foil and baking beans. Bake the pastry shell on a baking sheet for 20 minutes, uncovering it for the last 5 minutes so it gets crisp.
Filling
1. Sweat onions in oil for 5 minutes. Add zucchini and fry another 5 minutes
2. Spoon onions and zucchini into pastry case
3. Scatter over most of the cheese and all of the basil.
4. Beat together the eggs, milk, salt, and pepper. Pour over the filling.
5. Top with remaining cheese. Your quiche is ready to go in the oven!
Turn the oven down to 350. Return the quiche to the oven for about 40 minutes or until risen and firm to the touch in the center. Allow it to cool before serving.
Turn the oven
Number of Servings: 8
Recipe submitted by SparkPeople user SREADY.
Member Ratings For This Recipe
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