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Zucchini Quiche Recipe
|Butter||45 Milliliter (3 Tablespoon)|
|Zucchini||3 Medium, sliced|
|Onion||1 Large, sliced|
|Garlic||1 Clove (5 gm), minced|
|Black pepper||1⁄4 Teaspoon|
|Mozzarella cheese||1⁄2 Pound, grated (250 Grams)|
|Chopped parsley||1⁄4 Teaspoon|
|9 inch unbaked pie shell||1|
Serving size: Complete recipe
Calories 2459 Calories from Fat 1503
% Daily Value*
Total Fat 171 g263.3%
Saturated Fat 92.7 g463.5%
Trans Fat 0 g
Cholesterol 698.9 mg233%
Sodium 2541.6 mg105.9%
Total Carbohydrates 147 g48.9%
Dietary Fiber 12.1 g48.4%
Sugars 34.6 g
Protein 83 g165.5%
Vitamin A 89.3% Vitamin C 194.5%
Calcium 139.8% Iron 35.8%
*Based on a 2000 Calorie diet
Saute, stirring frequently, over medium heat for approximately 15-20 minutes or until the zucchini and onion are fork tender.
Remove the vegetable mixture from the heat and cool slightly.
Beat together the grated cheese and eggs and combine with the vegetable mixture.
Stir in the chopped parsley.
Preheat the oven to 350Â°F (180Â°C).
Bake the pie shell, empty, for approximately 5 minutes.
Remove from the oven and pour the zucchini mixture into it.
Return to the oven and bake for approximately 30-40 minutes or until a toothpick inserted in the centre comes out clean.
Let stand 5-10 minutes before cutting.