Zucchini Mushroom Cheese Quiche
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 295.8
- Total Fat: 25.1 g
- Cholesterol: 171.0 mg
- Sodium: 255.8 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 0.6 g
- Protein: 12.0 g
View full nutritional breakdown of Zucchini Mushroom Cheese Quiche calories by ingredient
Introduction
Great combo of mushroom, egg and cheese flavor with slight hint of zucchini. Melts in your mouth.Nutrition*:
Carbs: 7%
Fat: 76%
Protein: 16%
Net Carb same dietary fiber less than 1g Great combo of mushroom, egg and cheese flavor with slight hint of zucchini. Melts in your mouth.
Nutrition*:
Carbs: 7%
Fat: 76%
Protein: 16%
Net Carb same dietary fiber less than 1g
Number of Servings: 4
Ingredients
-
(conversions)
4 sliced mushrooms for a layer (approx 1/2-1c)
1tbsp Unsalted Butter (to saute mushrooms)
1.5c grated Zucchini
1c grated Jack Cheese (for bottom & top)**
1/4c (4 tbsp (approx 50g)) Whipping Cream
1 large egg
1 Egg Yolk
4oz Cream Cheese (recommend softened)
Tips
*Nutrition is for 155g zucchini, 4g butter, approx 1/2c mushrooms, 2oz shredded block colby jack, 3 slices swiss, & 2 whole eggs.
**(used 2oz Colby Jack shred on bottom & 3 slices swiss on top. Swiss browned into a top crust.)
Directions
-Spray or grease a pie plate or quiche dish
-Place the grated zucchini in a colander, (optional sprinkle with salt), and let stand to drain off juices for 5 minutes.
-Saute the mushrooms in the butter.
-Sprinkle half of the cheese in the bottom of the pie plate.
-Spoon or lay mushrooms on top of cheese.
-Preheat the oven to 350 degrees.
-Squeeze zucchini to remove the excess moisture and then spread across mushrooms in the pie plate, separating and fluffing it with your fingers.
-Beat eggs then add cream cheese and cream till well blended, season with salt and pepper.
-Place the pie plate on a baking sheet and carefully pour in the egg cream mixture. Sprinkle the remaining cheese on top.
-Bake in oven for 35 to 45 minutes, or until the top is puffed and golden and a knife inserted in the center comes out clean.
-Let stand for 5 minutes before cutting.
Serving Size: 4 thin pieces approx 108g each
-Place the grated zucchini in a colander, (optional sprinkle with salt), and let stand to drain off juices for 5 minutes.
-Saute the mushrooms in the butter.
-Sprinkle half of the cheese in the bottom of the pie plate.
-Spoon or lay mushrooms on top of cheese.
-Preheat the oven to 350 degrees.
-Squeeze zucchini to remove the excess moisture and then spread across mushrooms in the pie plate, separating and fluffing it with your fingers.
-Beat eggs then add cream cheese and cream till well blended, season with salt and pepper.
-Place the pie plate on a baking sheet and carefully pour in the egg cream mixture. Sprinkle the remaining cheese on top.
-Bake in oven for 35 to 45 minutes, or until the top is puffed and golden and a knife inserted in the center comes out clean.
-Let stand for 5 minutes before cutting.
Serving Size: 4 thin pieces approx 108g each