Bread Crust Zucchini Quiche Recipe


45 m | 6 servings

1 tablespoon butter, softened
2 eggs, beaten
2 tablespoons whole wheat flour
1 cup low-fat cottage cheese
1/3 cup grated Parmesan cheese
3/4 cup nonfat plain yogurt
2 cups sliced zucchini
1 teaspoon dried oregano
1 large tomato, chopped
3 slices whole wheat bread


Prep: 45 m | Cook: 55 m

1. Preheat oven to 375 degrees F (190 degrees C). Cut bread slices in half diagonally, and arrange around edge of 9-inch pie plate.
2. In a medium skillet, melt butter and saute zucchini until tender, about 3-5 minutes. Add tomato and oregano, and cook for 3 minutes. Stir in the flour, and spoon mixture into center of the bread-lined pie plate.
3. In a bowl, mix the cottage cheese, eggs, yogurt, and 1/2 the Parmesan cheese. Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining Parmesan cheese.
4. Bake 30 minutes in the preheated oven, until firm in center.