Wednesday March 27th 2019

Zucchini-Tomato Quiche

VN:F [1.9.22_1171]
Rating: 3.8/5 (5 votes cast)

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

  1. Dip tomatoes briefly in boiling water to loosen skin then plunge into cold water.
  2. Skin, deseed, chop and set aside.
  3. Saute onions in broth until clear.
  4. Add zucchini and cook 4-5 minutes.
  5. Remove from heat.
  6. Beat eggs and egg whites until foamy.
  7. Add tomato, onions, zucchini and milk.
  8. Mix thoroughly.
  9. Mix in cheese and stir thoroughly.
  10. Spray 9-inch round or square baking dish with vegetable coating spray.
  11. Pour into prepared dish and bake at 350 Degrees F until firm in center and lightly browned.
  12. 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

Zucchini-Tomato Quiche, 3.8 out of 5 based on 5 ratings
Related Tags:
Previous Topic:

More from category

Lazy Enchiladas
Lazy Enchiladas

Recipe: Lazy Enchiladas Ingredients 1 can tomato soup 3 eggs 1 teaspoon salt 2 tablespoons chile powder 1/2 cup grated [Read More]

Vegetarian Breakfast Taco
Vegetarian Breakfast Taco

Recipe: Vegetarian Breakfast Tacos Summary: A Zesty Morning Wake-Up Call! Ingredients 2 egg whites 1 tablespoon skim [Read More]

Eggplant Enchiladas
Eggplant Enchiladas

Recipe: Eggplant Enchiladas Ingredients Vegetable coating spray 1 cup chopped onion 2 cloves garlic, minced 1/4 cup [Read More]

Vegetarian Tamale Pie
Vegetarian Tamale Pie

Recipe: Vegetarian Tamale Pie Ingredients 2 cups cooked pinto or kidney beans 1/4 cup water 1/2 cup chopped onion 1 [Read More]