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ucchini and Onion Quiche Recipe

Zucchini and Onion Quiche

rate it:  

Servings: 4 

Estimated Total Preparation Time: 1 hour, 30 minutes

Our quiche uses fewer eggs and less cheese than the traditional version without losing any of the flavor. 

Recipe Nutritional Information:

Calories per Serving: 510

Total Protein per Serving: 13 grams 

Total Carbs per Serving: 28 grams

Total Fat per Serving: 39 grams

Saturated Fat per Serving: 17 grams

Total Fiber per Serving: 5 grams

Recipe Ingredients:

1 9-inch whole-wheat pie shell, slightly thawed (available at Whole Foods)

3 tbsp olive oil

1 large onion, sliced

1 medium zucchini, diced

Salt and pepper

3 eggs

8 oz whole milk

4 oz half and half

2 oz grated gruyere cheese



Cut onion in half, peel, and slice. Dice zucchini. Heat a sauté pan to a high heat. Add olive oil. Add onion and sweat.  Add zucchini and season with salt and pepper. Cook for two minutes, tossing a few times. Set vegetables aside.

Beat three eggs, add in whole milk and half and half, and incorporate with a whisk. Fold in grated cheese and a few dashes of grated nutmeg.

Line the bottom of the pie shell with zucchini and onion and top with egg custard.

Bake in a preheated oven at 325 degrees F for 45 minutes. Check doneness with a skewer. When done, set aside to cool slightly. Serve warm to room temperature in four equal slices.


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