So, I don’t know if this will work for you or not, but it is one of my favorite recipes. Which I now have to go make, because you have made me hungry. Congratulations and good luck on improving your health.
Zucchini Quiche Recipe
Ingredients: 4 cups thinly sliced zucchini 1 large onion, thinly sliced 3 tablespoons butter 2 eggs 2 teaspoons dried parsley flakes 1/2 teaspoon salt 1/2 teaspoon each garlic powder, dried basil and oregano 1/4 teaspoon pepper 2 cups (8 ounces) part-skim shredded mozzarella cheese 2 teaspoons prepared mustard (I use Dijon mustard, but any kind will work)
Crust: 1 cup Whole Wheat flour ¼ tsp salt 2 Tbp Oil 3 Tbp milk
Directions (nine inch pan)
For the crust: In a cup mix together oil and milk, then mix with flour and salt. You may or may not need to add more milk/oil mixture depending how dry your crust comes out as. Then press into pan so that the layer of crust is thin.
For the filling: In a large skillet, saute the zucchini and onion in butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over crust; add egg mixture.
Cover and freeze for up to 2 months. Or bake, uncovered, at 400° for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.
To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400° for 50-55 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 35 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting. Yield: 6-8 servings.
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Zucchini Quiche Recipe
Ingredients:
4 cups thinly sliced zucchini
1 large onion, thinly sliced
3 tablespoons butter
2 eggs
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon each garlic powder, dried basil and oregano
1/4 teaspoon pepper
2 cups (8 ounces) part-skim shredded mozzarella cheese
2 teaspoons prepared mustard (I use Dijon mustard, but any kind will work)
Crust:
1 cup Whole Wheat flour
¼ tsp salt
2 Tbp Oil
3 Tbp milk
Directions (nine inch pan)
For the crust:
In a cup mix together oil and milk, then mix with flour and salt. You may or may not need to add more milk/oil mixture depending how dry your crust comes out as. Then press into pan so that the layer of crust is thin.
For the filling:
In a large skillet, saute the zucchini and onion in butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over crust; add egg mixture.
Cover and freeze for up to 2 months. Or bake, uncovered, at 400° for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.
To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400° for 50-55 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 35 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting. Yield: 6-8 servings.