ITALIAN ZUCCHINI QUICHE

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Italian Zucchini Quiche image

I like having the sauce on the side for this quiche. I put the chopped jalapeno in the tomato sauce while it cooks. Nice brunch/lunch dish.

Provided by Bergy

Categories     Savory Pies

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups zucchini, thinly sliced
1 cup onion, thinly sliced
3 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon salt
2 medium tomatoes, peeled and chopped
1 cup tomato paste
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon
1 jalapeno pepper, chopped (optional)
2 cups small curd cottage cheese
3 eggs
3/4 cup milk
1/2 cup mozzarella cheese, grated (you may use low fat)
1 unbaked 10-inch pie shell

Steps:

  • Heat oven to 350°F.
  • Heat the olive oil in a skillet and saute zucchini, onions and garlic.
  • Season with salt and set aside.
  • Simmer the tomatoes, tomato sauce and remaining herbs until the tomatoes are soft, set aside Mix the cottage cheese, eggs and milk, mix well.
  • Place zucchini mixture in the pie shell.
  • Add egg mixture and 4 tbsp of the tomato sauce.
  • Bake 35 minutes or until set.
  • Sprinkle with the mozzarella, return to the oven until cheese melts.
  • Heat tomato sauce and serve with the quiche.

Nutrition Facts : Calories 404.7, Fat 23.9, SaturatedFat 8.3, Cholesterol 128.6, Sodium 1303.2, Carbohydrate 29.9, Fiber 3.6, Sugar 9.8, Protein 19.7

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