Sweet Corn and Zucchini Quiche
Source: Spice it up! Summer 2016
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 | |||||||||||||||||||
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PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 344Kcal | ||||||||||||||||||
| Protein | 12g | ||||||||||||||||||
| Carbohydrates | 31g | ||||||||||||||||||
| Fibre | 2.4g | ||||||||||||||||||
| Total Fat | 20g | ||||||||||||||||||
| Saturated Fat | 6g | ||||||||||||||||||
| Cholesterol | 151mg | ||||||||||||||||||
| Sodium | 262mg | ||||||||||||||||||
| Potassium | 366mg | ||||||||||||||||||
| Phosphorus | 184mg | ||||||||||||||||||
Sweet Corn and Zucchini Quiche:
Downloadable/printer-friendly version
Ingredients
-
1 frozen deep-dish pie shell 9-inch diameter
-
1 tablespoon olive oil
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1/2 cup red onion sliced in rounds and separated
-
1 cup corn frozen
-
1 1/2 cup zucchini sliced in rounds
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3 eggs
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1/2 cup milk
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1/4 cup goat cheese
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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)
Preparation
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1
Done
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Preheat oven to 400°F. Bake frozen pie shell for approximately 15 minutes or until lightly browned. |
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2
Done
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Remove the pie shell from the oven and reduce oven temperature to 350°F. |
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3
Done
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Heat the olive oil in a skillet over medium-high heat. Sauté onion, corn, and zucchini until cooked. Remove from heat. |
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4
Done
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In a mixing bowl, whisk together eggs and milk. |
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5
Done
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Spread the cooked vegetable evenly in the cooked pie shell. Sprinkle with goat cheese and basil. |
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6
Done
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Pour the egg and milk mixture on top. |
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7
Done
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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. |
