Recipe: Zucchini-Tomato Quiche
Ingredients
- 1/4 cup vegetable stock
- 2 ripe tomatoes
- 1 onion, chopped in large pieces or thick rings
- 2 zucchini, sliced 1/4″ thick
- 4 egg whites
- 2 eggs or egg substitute
- 1 1/4 cups skim milk
- 2 cups grated part skim mozzarella
- Vegetable coating spray
Instructions
- Dip tomatoes briefly in boiling water to loosen skin then plunge into cold water.
- Skin, deseed, chop and set aside.
- Saute onions in broth until clear.
- Add zucchini and cook 4-5 minutes.
- Remove from heat.
- Beat eggs and egg whites until foamy.
- Add tomato, onions, zucchini and milk.
- Mix thoroughly.
- Mix in cheese and stir thoroughly.
- Spray 9-inch round or square baking dish with vegetable coating spray.
- Pour into prepared dish and bake at 350 Degrees F until firm in center and lightly browned.
- Servings: 8
Preparation time: 15 minute(s)
Cooking time:
Diet type: Vegetarian
Number of servings (yield): 8
Culinary tradition: Mexican
Calories: 135
Fat: 6g
Protein: 13g
