zucchini quiche

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 201.2
  • Total Fat: 12.3 g
  • Cholesterol: 49.5 mg
  • Sodium: 316.7 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 5.8 g

View full nutritional breakdown of zucchini quiche calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 16


    *2 9" Deep Dish Pie Shell,
    *Smart Balance Light Buttery Spread with Flax Oil, 4 tbsp
    Onions, raw, .3 cup, chopped
    *Poblano Pepper roasted, peeled and devined cut into stripes 1.5 cup
    Zucchini, 1100 grams sliced
    Water, tap, .5 cup
    *Knorr Chicken Bouillon, 3 tsp
    Low fat cream cheese, 125 grams
    Egg, fresh, 3 large
    Sour cream, light, 125 grams
    Nutmeg, ground, .5 tbsp
    Salt, .25 tsp
    Pepper, black, .25 tbsp
    *Mozzarela Part-Skim 1/3 cup, 2 serving


Serves 8

Preheat oven 350 F
Filling- In a frying pan over medium heat, melt butter. Add the chile strips and onion and saute until soptened. Remove. Put the zucchini in the still hot pan along with the water and 1 1/2 tsp. of the bouillon granules and cook until the zucchini is tender. 5 min. drain.
In a blender combine half of the onions and poblano, the remaining bouillon, cream cheese, eggs, cream, nutmeg, salt and pepper.
Arrange the zucchini and the remaining onions and poblano in both crusts, then top with half of the shredded cheese and the cream mixture. Top with remaining cheese.
Bake for 45-60min. Serve hot or at room temp.

Number of Servings: 16

Recipe submitted by SparkPeople user VANIA12.

Rate This Recipe