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Crustless Zucchini And Tomato Quiche

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Ingredients

Adjust Servings:
2 cups zucchini, sliced thin
1/2 cup onion, thin sliced
2 tablespoons olive oil
1 large tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 cup monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
3 eggs, beaten
1 cup milk

Nutritional information

145.4
Calories
98 g
Calories From Fat
10.9 g
Total Fat
4.6 g
Saturated Fat
97.3 mg
Cholesterol
272.9 mg
Sodium
4.7 g
Carbs
0.8 g
Dietary Fiber
1.8 g
Sugars
7.5 g
Protein
130g
Serving Size

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Crustless Zucchini And Tomato Quiche

Features:
  • Gluten Free
Cuisine:

I halved this recipe and used only cheddar (didn't have MJ on hand). With other reviewers, it came out watery, in retrospect I should have followed the lead of grumpychef and salted the tomatoes. At any rate, I found the taste too mild for me, and the texture very strange. My first attempt at a quiche, not sure what I did wrong.

  • 85 min
  • Serves 8
  • Easy

Ingredients

Directions

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Crustless Zucchini and Tomato Quiche, A vegetable quiche , I halved this recipe and used only cheddar (didn’t have MJ on hand) With other reviewers, it came out watery, in retrospect I should have followed the lead of grumpychef and salted the tomatoes At any rate, I found the taste too mild for me, and the texture very strange My first attempt at a quiche, not sure what I did wrong , After reading the other reviews, I changed the recipe abit I figured most of the excess liquid was coming from the tomatoes So, I took 1/4 tsp of the total salt and sprinkled it over the tomato slices and then placed the slices between two paper towels While the slices were resting(approx 20 min ) I prepared the rest of the recipe I added an additional egg for a total of 4 eggs and I also whisked in 2 T of flour to the egg mixture In addition to the oregano, I added, 1 T chopped, fresh Basil Draining the tomatoes and adding the extra egg and flour, made for a firmer but still light texture My family, including my non-vegetable eating husband loved it There were no leftovers


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Steps

1
Done

Saut Zucchini and Onion Until Soft.

2
Done

Butter a Pie Plate, Put Zucchini Mixture in Plate and Then Arrange Sliced Tomato on Top of Zucchini.

3
Done

Add Salt and Pepper, Oregano, and Then Top With Shredded Cheese.

4
Done

Combine Eggs and Milk Pour on Top.

5
Done

Bake at 350f For 45 Minutes or Until Set.

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Matthew Ross

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