Tuesday June 25th 2019

Zucchini-Tomato Quiche

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Rating: 3.8/5 (5 votes cast)

Recipe: Zucchini-Tomato Quiche


  • 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


  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
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