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Mix Herbed Zucchini Quiche Recipe
|9 inch pie shell||1 , unbaked|
|Soft margarine||1 Tablespoon|
|Zucchini||3 Cup (48 tbs), cubed|
|Cream/Undiluted canned milk||1⁄2 Cup (8 tbs)|
|Onion salt||3⁄4 Teaspoon|
|Cayenne pepper||1 Dash|
|Shredded swiss cheese/Medium cheddar cheese||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2805 Calories from Fat 1444
% Daily Value*
Total Fat 161 g248.3%
Saturated Fat 75.3 g376.4%
Trans Fat 0 g
Cholesterol 1066.6 mg
Sodium 3344.4 mg139.3%
Total Carbohydrates 236 g78.6%
Dietary Fiber 8.1 g32.2%
Sugars 51.9 g
Protein 103 g206%
Vitamin A 83.6% Vitamin C 108.7%
Calcium 219.5% Iron 54.9%
*Based on a 2000 Calorie diet
Steam zucchini until tender, then drain well.
Combine zucchini with eggs in blender container and blend until smooth.
Add cream; blend briefly to mix.
Stir in seasonings and fold in cheese.
Pour into the prepared pie shell.
Bake at 425Â° for 10 minutes, then reduce heat to 300Â° and bake for 30 to 40 minutes, or until center is set, and a knife inserted halfway between edge and center comes out clean.
Let stand 10 minutes before cutting to serve.