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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (188g) Recipe makes 4 servings |
||
| Calories 458 | ||
| Calories from Fat 271 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.1g | 46% | |
| Saturated Fat 9.5g | 47% | |
| Monounsaturated Fat 13.8g | ||
| Polyunsaturated Fat 5.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 88mg | 29% | |
| Sodium 713mg | 29% | |
| Potassium 298mg | 8% | |
| Total Carbohydrate 30.2g | 10% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 2.9g | ||
| Protein 17.1g | 34% | |
Zucchini Quiche
By: Bergy
Sep 7, 2001
A little different with a bread crumb crust instead of the usual pie crust. Easy to make.
SERVES 4
Ingredients
- 1 cup breadcrumbs
- 1 medium zucchini, thin sliced, drained on paper towel
- 2 tablespoons olive oil
- 1/4 cup margarine
- 1/4 cup flour
- 2/3 cup scalded milk
- 1/2 cup romano cheese
- 1 egg, beaten
- 1/4 teaspoon ground nutmeg
- salt and pepper
Directions
1
Butter a 9-inch pie plate and press the crumbs into it to make a crust.2
Preheat the oven to 350°F degrees.3
Sauté the zucchini in the olive oil for 3 minutes; remove and drain again on paper towels.4
In a saucepan, melt margarine.5
Add flour; stir well.6
Add milk slowly stirring all the time.7
Cook until thickened.8
Stir in the cheese, egg and salt and pepper.9
Gently mix in the zucchini.10
Ladle into the bread crumb crust.11
Bake in 350°F degree oven for 35 minutes.
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- Course > Lunch/Snacks
- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: Janni402
On Jul 21, 2008
This is an easy & delicious recipe to use the overstock of zucchini from my garden. The changes I made when sauteeing zucchini filling were to add chopped red bell pepper, chopped onions, fresh garlic & fresh basil. I also added about a 1/4 C of crumbled bleu cheese to the sauce. This was WONDERFUL!! DH already "suggested" I make it for a weekend picnic. Thanks 4 a great recipe, Bergy!
From: Tinks
On Jun 4, 2002
Bergy, thank you so much! I was looking for one that did not use too much flour or Bisquick (no offense to the Bisquick company!) I wondered if the bread crumbs would stick as they should...worked out perfectly. The romano cheese worked very well, as did the touch of nutmeg. I may add a bit of stronger cheese next time, but that may mess it up, as it was wonderful the way it was. Thank you so much...I had a semi-healthy lunch for three days (It does re-heat very well)
From: jenni2482
On Aug 22, 2005
This was a wonderful dish and so easy to make, I used cheddar cheese and left out the nutmeg and it turned out great! It reminded me a lot of the cheesy broccoli bake, I will definitely be making this one again, it really was very easy!
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