Try this Zucchini Quiche recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 degrees
Prick bottom of pastry with fork and then bake at 425 degrees for 7 minutes. Remove pie crust and reduce oven heat to 350 degrees.
In small skillet, sauté zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.
In a bowel, combine ricotta cheese, half-and-half, eggs, and spices. Pour into crust and arrange remaining zucchini slices over the top. Sprinkle with paprika. Bake for 45 minutes or until a knife inserted in the center comes out clean.
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Serving Size: 1 Serving (195g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 243 | ||
Calories from Fat: 153 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.1g | 23 % | |
Saturated Fat 10.3g | 51 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 58.1mg | 18 % | |
Sodium 394.8mg | 14 % | |
Potassium 313.6mg | 8 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.8g | ||
Protein 15.7g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 243
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