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Ingredientes
- 2 cups grated zucchini
- 1 cup grated onion
- 1 clove garlic – chopped
- ¼ cup fresh Italian parsley – chopped
- ¼ cup fresh basil – chopped
- 1½ cups coarsely crumbled bread
- 1 cup cheddar cheese - shredded
- 3 eggs beaten
- 1½ cups milk
- ½ tsp. salt
- ½ tsp. black pepper
- 1 tablespoon olive oil
- In a large bowl place all of the above ingredients and mix.
- For the Crust:
- 2 cups flour
- ½ cup Crisco Shortening
- ½ cup water
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. dried oregano
- ½ tsp. olive oil
Direcciones
- Preheat Oven 350 degrees:
- Place the flour in a large bowl. Add the seasonings and Crisco shortening and crumble with your fingers. Slowly, add the water and work the dough, until manageable, not sticky.
- Place the olive oil on your hand and rub over the dough. Pat the dough with flour.
- Dust flour on a clean surface to roll the dough. Roll the dough to ¼ inch thickness and cut out about one inch bigger than the pie plate. Fit into the pie place and pinch the ends.
- Bake the dough for about 10 minutes. Let the pie crust cool a bit and add the quiche ingredients.
- Bake the quiche 45 – 50 minutes or until the toothpick test comes out clean.
- Let the quiche rest for at least 10 -15 minutes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 8 servings | |
| Calories 492 | |
| Calories from Fat 227 | 46% |
| Total Fat 25.66g | 32% |
| Saturated Fat 8.38g | 34% |
| Trans Fat 4.28g | |
| Cholesterol 112mg | 37% |
| Sodium 644mg | 27% |
| Potassium 306mg | 9% |
| Total Carbs 50.54g | 13% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.78g | 3% |
| Protein 15.19g | 24% |
