ITALIAN ZUCCHINI QUICHE

Italian Zucchini Quiche image

Provided by Bergy

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