Crustless Quiche with Zucchini and Turkey
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 98.1
- Total Fat: 4.8 g
- Cholesterol: 46.9 mg
- Sodium: 194.8 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.2 g
- Protein: 6.0 g
View full nutritional breakdown of Crustless Quiche with Zucchini and Turkey calories by ingredient
Introduction
modeled on the "impossibly easy" pies that used to run on the back of the Bisquick box, but using ingredients we had in the house. modeled on the "impossibly easy" pies that used to run on the back of the Bisquick box, but using ingredients we had in the house.Number of Servings: 16
Ingredients
-
Custard:
3 large eggs
3/4 cup plain, low fat yogurt
1/2 cup water
1/2 cup Trader Joe's Multigrain Baking & Pancake Mix (can use Bisquick)
1/4 cup ground Flax Seed Meal
2 tsp minced garlic
1/4 tsp Mrs. Dash Garlic & Herb Seasoning Blend
1 tbsp Dried Onion Flakes, 1 tbsp (remove)
2 oz Colby-Jack Cheese
Filling:
2 cups shredded zucchini (frozen, thawed, and drained)
4 ounces sliced turkey breast meat, finely chopped
3 oz Colby-Jack Cheese, crumbled
Directions
Heat oven to 375ºF.
Grease 2 shallow pie plates with non-stick baking spray.
Blend all custard ingredients in the blender. Start with eggs, add other liquid ingredients, then baking mix, flax seed, and spices. Last, blend the 2 ounces of cheese into the custard until well-incorporated.
Divide the shredded zucchini, turkey meat, and crumbled cheese between the two pie plates.
Pour the custard evenly over the filling ingredients. Stir custard and filling in pie plates until well-mixed.
Put both pie plates on a baking sheet. Place in 375 degree oven.
Bake 30 to 40 minutes or until golden brown and knife inserted in center comes out clean.
Cool 5 minutes.
Makes two pies. Each pie equals 8 servings.
Serving Size: Makes 2 pies / each pie equals 8 servings
Number of Servings: 16
Recipe submitted by SparkPeople user JESSHUNTLEY.
Grease 2 shallow pie plates with non-stick baking spray.
Blend all custard ingredients in the blender. Start with eggs, add other liquid ingredients, then baking mix, flax seed, and spices. Last, blend the 2 ounces of cheese into the custard until well-incorporated.
Divide the shredded zucchini, turkey meat, and crumbled cheese between the two pie plates.
Pour the custard evenly over the filling ingredients. Stir custard and filling in pie plates until well-mixed.
Put both pie plates on a baking sheet. Place in 375 degree oven.
Bake 30 to 40 minutes or until golden brown and knife inserted in center comes out clean.
Cool 5 minutes.
Makes two pies. Each pie equals 8 servings.
Serving Size: Makes 2 pies / each pie equals 8 servings
Number of Servings: 16
Recipe submitted by SparkPeople user JESSHUNTLEY.