Ingredients for Italian Tomato Zucchini Quiche
- 2 medium zucchini, sliced
- Onion
- Garlic Cloves
- 2 tablespoons olive oil
- Salt
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup tomato sauce
- Dried Oregano
- Dried Tarragon
- Small Curd Cottage Cheese
- 4 large eggs
- 1 cup milk
- Mozzarella Cheese
- Pie Shells
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How to Make Italian Tomato Zucchini Quiche
- Preheat oven to 350°F (175°C).
- In a large skillet, sauté 1 medium onion (chopped), 2 cloves garlic (minced), and 2 medium zucchini (sliced) in 2 tablespoons olive oil for 3 minutes over medium heat until slightly softened.
- Remove zucchini mixture from skillet and set aside.
- In the same skillet, simmer 1 (28 ounce) can crushed tomatoes, 1/2 cup tomato sauce, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and a pinch of salt and pepper for 10 minutes, or until tomatoes are softened.
- In a large bowl, whisk together 4 large eggs, 1 cup milk, and 1 cup small curd cottage cheese until smooth.
- Pour the prepared crust into a 9-inch pie dish.
- Spread the sautéed zucchini mixture evenly over the bottom of the pie crust.
- Pour the egg and cheese mixture over the zucchini.
- Top with 4 tablespoons of the simmered tomato mixture.
- Sprinkle 1/2 cup shredded mozzarella cheese over the top.
- Bake for 35-40 minutes, or until the quiche is set and the cheese is golden brown.
- Let cool slightly before slicing and serving. Warm the remaining tomato sauce and serve alongside the quiche.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
20g
Fat
42g
Carbs
9g
