Italian Zucchini Quiche |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 C zucchini, thinly sliced | 1 C onions, coarsely cut | 1/2 C butter |
| 1/4 t basil | 1/2 C parsley | 2 t mustard |
| 1 C Mozzarella cheese, shredded | 1 whole wheat pie crust | 1/2 t pepper |
| 1/4 t oregano | 2 eggs, beaten | 1/2 t salt |
| WHOLE WHEAT PIE CRUST: 1 C whole wheat flour | 3 T cold water | 1/4 C oil |
| 1 | In skillet, saute onion and zucchini in butter until tender-10 minutes. Stir in parsley, basil, pepper, and oregano. In large bowl, blend cheese and eggs. Stir in vegetables. Spread mustard on crust and pour mixture over top. Bake at 350 F for 18-20 minutes; let stand 10 minutes. Cut and serve. |
| 2 | WHOLE WHEAT PIE CRUST: Put flour in pie plate and add oil. Mix with a fork until crumbly. Add cold water and stir until dough forms a ball. Pat into a shell. |