Bread Crust Zucchini Quiche Recipe


2 Slices
Whole Wheat Bread
1 Tbsp
Clarified Butter
2 C
Freeze Dried Zucchini
3/4 C
Freeze Dried Tomato Chunks
1 tsp
Dried Oregano
2 Tbsp
Whole Wheat Flour
1 C
Low-Fat Cottage Cheese
Eggs (4 Tbsp Whole Egg Powder + 6 Tbsp Water)
3/4 C
Nonfat Plain Yogurt
1/3 C
Shredded Parmesan Cheese


1. Preheat oven to 375°F.

2. Cut bread in half diagonally and arrange edges of 9" pie plate.

3. In a medium skillet, saute zucchini in clarified butter until tender, about 3-5 minutes.

4. Add tomato and oregano, cook for 3 more minutes.

5. Stir in flour and spoon mixture into center of bread-lined pie plate.

6. In a bowl, mix cottage cheese, eggs, yogurt, and 1/2 of parmesan cheese.

7. Spoon mixture over vegetables in pie plate, and sprinkle remaining parmesan cheese.

8. Bake 30 minutes or until firm center.

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