Sweet Corn and Zucchini Quiche

  • Serves 4
  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • 400°F & 350°F

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Ingredients

Adjust Servings:
1 frozen deep-dish pie shell 9-inch diameter
1 tablespoon olive oil
1/2 cup red onion sliced in rounds and separated
1 cup corn frozen
1 1/2 cup zucchini sliced in rounds
3 eggs
1/2 cup milk
1/4 cup goat cheese
3 tablespoons fresh basil chiffonade (a chopping technique in which herbs or leafy green vegetables, such as spinach and basil, are cut into long, thin strips)

Nutrient Analysis

PER SERVING:

1/4 of recipe


RENAL EXCHANGE:

1 Protein + 2 Starch + 1 Vegetable


Calories
344Kcal
Protein
12g
Carbohydrates
31g
Fibre
2.4g
Total Fat
20g
Saturated Fat
6g
Cholesterol
151mg
Sodium
262mg
Potassium
366mg
Phosphorus
184mg

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Ingredients

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Preparation

1
Done

Preheat oven to 400°F. Bake frozen pie shell for approximately 15 minutes or until lightly browned.

2
Done

Remove the pie shell from the oven and reduce oven temperature to 350°F.

3
Done

Heat the olive oil in a skillet over medium-high heat. Sauté onion, corn, and zucchini until cooked. Remove from heat.

4
Done

In a mixing bowl, whisk together eggs and milk.

5
Done

Spread the cooked vegetable evenly in the cooked pie shell. Sprinkle with goat cheese and basil.

6
Done

Pour the egg and milk mixture on top.

7
Done

Place quiche on a baking sheet pan and bake for approximately 35–40 minutes or until the quiche is firm to the touch. Serve warm.

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