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    You are in: Home / Cheese / Italian Tomato Zucchini Quiche Recipe
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    Italian Tomato Zucchini Quiche

    Italian Tomato Zucchini Quiche. Photo by Feadhead

    1/1 Photo of Italian Tomato Zucchini Quiche

    Total Time:

    Prep Time:

    Cook Time:

    58 mins

    20 mins

    38 mins

    Bergy's Note:

    Very nice luncheon dish with a green salad & crusty rolls or try serving it with my Italian Cauliflower Salad. Nice tasty quiche.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large skillet sauté the zucchini, onions and garlic in the olive oil for 3 minutes; remove.
    2. 2
      Simmer the tomatoes, tomato sauce and remaining herbs until tomatoes are soft; set aside.
    3. 3
      Mix together the eggs, milk and cottage cheese; mix well.
    4. 4
      Put zucchini mixture into the pie shell. Add egg/cheese mixture and only 4 tbsp of the tomato mix.
    5. 5
      Bake in 350°F oven for 35 minutes.
    6. 6
      Sprinkle on the cheese and return to the oven to melt the cheese.
    7. 7
      Warm the tomato sauce and serve with the quiche wedges.

    Ratings & Reviews:

    • on July 20, 2004

      55

      This was really great! I added all the tomato sauce instead of as a sauce over the finished product, I would not recommend doing it though, since then it was too runny. Followed the recipe, but I didn't have any tarragon so I used 1 teas. Italian seasoning. It was fabulous, my husband was surprised that he liked it.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Italian Tomato Zucchini Quiche

    Serving Size: 1 (334 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 428.2
     
    Calories from Fat 244
    57%
    Total Fat 27.1 g
    41%
    Saturated Fat 8.5 g
    42%
    Cholesterol 128.6 mg
    42%
    Sodium 1194.1 mg
    49%
    Total Carbohydrate 27.7 g
    9%
    Dietary Fiber 3.1 g
    12%
    Sugars 5.2 g
    20%
    Protein 19.3 g
    38%

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