Zucchini-Crusted Quiche Lorraine

2

large zucchinis, grated

1

egg

½

cup

grated parmesan

Butter

4

eggs

1

cup

yogurt

½

tsp

salt

pinch

nutmeg

pinch

cayenne pepper

pinch

black pepper

½

lb

chopped spinach

5

oz

Swiss cheese, grated

5

oz

cheddar cheese, grated

1

Heat oven to 350 degrees

2

Grate and squeeze moisture out of zucchini.

3

Mix the zucchini, egg and cheese together. Press into a lightly buttered 9 or 10 inch pie plate.

4

Bake for 20 to 30 minutes until cooked through and lightly browned.

5

Increase the oven temperature to 450.

6

Beat eggs, yogurt, and seasoning together

7

Place spinach on top of the crust

8

Layer the cheese on top of the spinach.

9

Pour the egg mixture on top.

10

Bake for 10 minutes. Reduce the temperature to 350 and bake until the filling is set (20 to 30 minutes.

Servings: 4

Nutrition Facts

Serving size: 1/4 of a recipe (13 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

488.86

Calories From Fat (59%)

288.92

% Daily Value

Total Fat 32.74g

50%

Saturated Fat 18.56g

93%

Cholesterol 348.86mg

116%

Sodium 955.4mg

40%

Potassium 891.46mg

25%

Total Carbohydrates 13.18g

4%

Fiber 2.38g

10%

Sugar 7.58g

 

Protein 37.12g

74%

Source

Source: Adapted from Grain-Free Gourmet by Jodi Bager and Jenny Lass