Try this Zucchini Pesto Quiche recipe, or contribute your own.
Suggest a better descriptionPrecook zucchini (saute in butter or microwave 5 minutes). Cool and drain off excess moisture. In mixing bowl, combine zucchini, pesto, cheeses, seasonings, and pepper. Mound filling in pastry shell. Whisk eggs and half-and-half until smooth. Pour over filling. Bake in preheated 375 oven for 30 minutes or until done. If top begins to brown too fast, cover with foil. Quiche is done when knife inserted in center comes out clean. Allow to stand on wire rack 5-10 minutes before cutting. Serve hot. Quiche may be reheated. Great with sour cream.)
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Serving Size: 1 Serving (405g) | ||
Recipe Makes: 8 | ||
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Calories: 589 | ||
Calories from Fat: 420 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.6g | 62 % | |
Saturated Fat 26.3g | 131 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 515.5mg | 159 % | |
Sodium 369.5mg | 13 % | |
Potassium 576.5mg | 15 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 13.1g | ||
Protein 30.4g | 43 % | |
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: 589
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