Toasted Almond Zucchini Quiche
Another Favorite Recipe from the JGI Kitchen --
When you're thinking of something a bit on the lighter side, this is one recipe that you may choose to create. We've reduced the calories for you, so just prepare and enjoy!
Preheat oven to 350 degrees.
12 oz frozen shredded potatoes
salt & pepper to taste
1/2 c shredded Jack, mozzarella, or Swiss cheese (regular or low fat), shredded
2 c sliced zucchini
1 c sliced mushrooms
1/2 c chopped green onions
1 tsp minced garlic
1 Tbsp oil
cooking sherry to taste
2 whole eggs and 3 egg whites
1 c skim milk
1/2 c low fat sour cream
1/4 tsp salt
1/4 tsp dry mustard
1/4 c toasted almonds
1 sliced Roma tomato
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Lightly oil one pie plate and line with shredded potatoes. Sprinkle with salt & pepper. Bake for 20 to 25 minutes, stirring occasionally, until lightly browned. Remove from oven and shape to pie plate. Sprinkle cheese over potato crust and set aside.
Saute zucchini, mushrooms, green onions, and garlic in the oil. Add sherry half-way through and saute until alcohol is just evaporated. Arrange vegetables over cheese. Beat together eggs, milk, sour cream, salt and dry mustard until there are no lumps. Pour gently over vegetables. Decorate with tomatoes and sprinkle with toasted almonds.
Bake for 40-50 minutes until center is set.
Serves 10-12
