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Ingredientes
- 1/2 x recipe Basic Pie Crust Dough, see recipe
- 3 med zucchini, grated
- 1 tsp salt
- 4 x green onions, minced
- 1 c. fresh mushrooms, sliced
- 1 Tbsp. butter
- 8 x Large eggs Freshly grnd pepper, to taste
- 8 ounce cream cheese, softened
- 2 c. evaporated lowfat milk
- 2 c. Swiss cheese, shredded
- 1 c. cooked chicken, shredded
- 2 Tbsp. minced fresh basil
Direcciones
- Line a 10-inch pie plate with the pie pastry, trimming and fluting the edge. Bake at 350 degrees for 5 min or possibly till partially browned; set aside.
- Place the zucchini in a colander; sprinkle with salt. Drain for 20 to 30 min; squeeze out excess moisture.
- Saute/fry the green onions and mushrooms in the butter in a small skillet.
- Beat the Large eggs and pepper in a mixer bowl, Add in the cream cheese and evaporated lowfat milk. Beat till smooth.
- Sprinkle half of the Swiss cheese over the pie crust. Layer the chicken, mushrooms, green onions and zucchini over the Swiss cheese. Sprinkle with the remaining Swiss cheese.
- Pour the egg mix over the layers. Top with fresh basil.
- Bake at 350 degrees for I hour. Cold for 15 min before serving.
- Note:The addition of cream cheese makes this quiche wonderfully rich and creamy in texture.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 8 servings | |
| Calories 426 | |
| Calories from Fat 279 | 65% |
| Total Fat 31.51g | 39% |
| Saturated Fat 16.5g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 302mg | 101% |
| Sodium 602mg | 25% |
| Potassium 586mg | 17% |
| Total Carbs 12.47g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 9.49g | 6% |
| Protein 24.45g | 39% |
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