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Zucchini Quiche

Recipe #300414 | 50 min | 10 min prep | SERVES 4 -6 , 1 10 inch quiche (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: By The Lake

This is such a lovely summer time quiche. The whole family loves this one. Easy to prepare. This is a crustless quiche. Serve with a fresh garden salad.

Posted on: Apr 24, 2008

Print Recipe

Ingredients

  • 3 cups fresh zucchini
  • 1 cup Bisquick or Jiffy baking mix
  • 1 large onion, chopped
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon fresh parsley, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 cup vegetable oil
  • 4 egg, slightly beaten

    • Directions

    1. 1
      Grate the zucchini and squeeze to drain the moisture. Mix all the ingredients in a blender, except for the zucchini. Fold the zucchini into the egg mixture. Pour into a buttered 10 inch pie plate or quiche pan. Bake in a 350 Fahrenheit oven until filling is browned and knife inserted comes out clean, about 35 to 40 minutes. You may add grated cheddar cheese and garnish with a little extra fresh oregano.

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    Nutrition Facts

    Serving Size 1 (252g)

    Recipe makes 4 servings

    The following items or measurements are not included below:

    1/2 teaspoon pepper

    Calories 529
    Calories from Fat 365 (69%)
    Amount Per Serving %DV
    Total Fat 40.6g 62%
    Saturated Fat 8.5g 42%
    Monounsaturated Fat 13.1g
    Polyunsaturated Fat 16.4g
    Trans Fat 0.1g
    Cholesterol 223mg 74%
    Sodium 945mg 39%
    Potassium 443mg 12%
    Total Carbohydrate 27.4g 9%
    Dietary Fiber 2.4g 9%
    Sugars 7.3g
    Protein 15.1g 30%
    Vitamin A 577mcg 11%
    Vitamin B6 0.4mg 18%
    Vitamin B12 1.0mcg 17%
    Vitamin C 19mg 32%
    Vitamin E 7mcg 24%
    Calcium 245mg 24%
    Iron 2mg 13%

    detailed view...

    how is this calculated?

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