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Zucchini Quiche
Zucchini Quiche
Zucchini Quiche
  1. Preheat oven to 375ºF
  2. Spray an 8-inch pie dish with olive oil or cooking spray.
  3. In a medium-sized bowl, mix all of the ingredients of the crust together until a crumbly dough forms.
  4. Pour all of the dough into the pie dish. Spread and flatten the dough on the bottom and up the sides of the pie dish. The dough should reach about halfway up the sides of the pie dish.
  5. You can either grate the zucchini or use a vegetable peeler to create zucchini strips.
  6. If you have a Spiralizer, or something like it, cut off the ends of the zucchini and spiralize it using Blade C. You may want to chop these up a bit to make it easier to serve the quiche later.
  7. Mix all the vegetables and cheese, and place them into the pie dish.
  8. Mix the whisked eggs, milk, thyme, and salt in a small bowl. Fill the pie dish with this egg mixture.
  9. Place pie dish on a cookie sheet and bake for 30-40 minutes or until the eggs are cooked through and the quiche is lightly browned and firm to touch.
  10. Let the quiche cool for about 10 minutes before serving.
Recipe Notes

Nutritional Information

  • Serving Size: 1/6 of dish
  • Servings per Recipe: 6
  • Calories: 261
  • Total Fat: 19g
  • Carbohydrate: 7g
  • Dietary Fiber: 5g
  • Protein: 14g

Greenlite Units

  • 2P

Photo courtesy of MyFitnessPal

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