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Zucchini Quiche

August 25, 2009


1 tsp cornstarch

1/4 tsp dried whole oregano

1 cup canned, stewed tomatoes

4 eggs

1 tblsp all-purpose flour

2 cups shredded zucchini

1/4 cup chopped onion

1/2 cup (2 oz) shredded Swiss cheese

1/2 cup (2 oz) shredded low-fat process American cheese

1 1/2 cups skin milk

2 tbsp grated Parmesan cheese

Vegetable cooking spray


Combine cornstarch and oregano in small saucepan.  Add tomatoes, stirring well; bring to a boil.  Reduce heat and simmer 2 minutes or until thickened.  Keep warm.

Combine milk, eggs and flour in a large bowl; beat well with wire whisk.  Add zucchini, onion and cheese stirring well.

Pour egg mixture into a 9-inch round quiche dish coated with cooking spray.  Bake at 350  for 1 hour.

Spoon tomato mixture over quiche, cut into wedges.  Serve warm.

This is a light meal and my husband who isn’t fond of eggs said to add this to our recipes.  When we ate this it had diced ham added and it was delicious.


Serving amount:  1 wedge

Calories: 102     Carbs:   7 gms       Protein:   9 gms      Fat:    4 gms      Fiber:    trace    Sodium:  278 mg    Chol:   126 mg

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