CORN AND ZUCCHINI QUICHE RECIPE
Ingredients
- 4 large eggs
- 1 large zucchini - (grated)
- 1 14-15 oz can corn - (drained)
- ½ cup fat free milk
- 4 oz reduced fat cheddar cheese - (shredded)
- ¼ cup whole wheat flour
- 1 tsp baking powder
- 1 tsp onion powder
- Salt & pepper to taste
Instructions
- Preheat oven to 375 degrees. Spray a pie pan or baking dish with nonfat cooking spray.
- In a small bowl, whisk together eggs, milk, and salt and pepper.
- In a separate bowl, combine the remaining ingredients. Pour the whisked egg mixture into the corn and zucchini mixture and stir to combine.
- Using an immersion blender, process the quiche mixture until mist of the corn kernels are broken down, but leaving some whole. Pour into prepared dish.
- Place in oven and bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Cut into 6 slices.
Notes
The entire recipe makes 6 servings
The serving size is 1 slice
Nutrition
Calories: 157 kcal (8%)Carbohydrates: 12.6 g (4%)Protein: 12 g (24%)Fat: 7.5 g (12%)Saturated Fat: 3.3 g (21%)Cholesterol: 137 mg (46%)Sodium: 181 mg (8%)Potassium: 380 mg (11%)Fiber: 1.5 g (6%)Sugar: 3.2 g (4%)Calcium: 190 mg (19%)Iron: 1.8 mg (10%)