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Mediterranean Crustless Quiche |
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Nutrients per serving |
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Calories |
190 |
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Fat |
13 g |
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Saturated |
6 g |
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+ trans |
0 g |
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Sodium |
190 mg |
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Carbohydrate |
7 g |
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Fibre |
2 g |
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Sugars |
2 g |
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Protein |
12 g |
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1 tbsp |
olive oil |
15 mL |
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3 cups |
thinly sliced zucchini |
750 mL |
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1 cup |
chopped onion |
250 mL |
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1 |
clove garlic, minced |
1 |
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3 ½ oz |
goat cheese, crumbled |
100 g |
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¼ cup |
halved, pitted kalamata olives (optional) |
50 mL |
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3 tbsp |
minced soft sun-dried tomatoes |
45 mL |
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5 |
eggs |
5 |
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¾ cup |
2% milk |
175 mL |
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½ tsp |
dried basil (or 1 tbsp/15 mL finely chopped fresh basil) |
2 mL |
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Salt and pepper, to taste |
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Heat oil in large non-stick skillet over medium heat. Add zucchini, onion and garlic; cook, stirring until golden brown and soft, about 6 minutes. Transfer mixture to 9-inch (23 cm) glass pie plate sprayed with cooking spray. Sprinkle with goat cheese, sun-dried tomatoes and olives. Whisk together eggs, milk and basil in large bowl. Season with salt and pepper. Pour egg mixture over zucchini mixture. Bake in preheated 350°F (180°C) oven until set in centre, about 35 to 40 minutes.
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