Zucchini-Crusted Quiche Lorraine

Zucchini-Crusted Quiche Lorraine

(Recipe's For Healthy Living)

Crust:

2 Large zucchinis, peeled and grated

1 egg

1/2 cup parmesan cheese

Bit of butter

Heat the oven to 350

Gather the grated zucchini in a tea towel and squeeze out all the excess moisture. You should be left with approximately 2 cups.

Mix the zucchini, egg, and cheese together. Press into a lightly buttered 9 inch pie plate.

Bake for 20-30 min, until cooked through and lightly browned around the edges.

Filling:

4 eggs

1 cup of yogurt

1/2 tsp. salt

pinch of nutmeg

pinch cayenne pepper

pinch black pepper

1/2 lb. chopped frozen spinach, thawed and drained ( I didn't have this so I used fresh baby kale, you could use fresh baby spinach as well)

5 oz of swiss cheese grated

5 oz of grated cheddar cheese

( I didn't use anywhere near this amount of cheese.  I did use both kinds of cheese, but probably 6 oz. total!)

Increase the oven temperature to 450 ( I left mine at 350 and it was fine)

Beat the eggs, yogurt, salt, nutmeg, cayenne, and black pepper just long enough to thoroughly mix.

Place the spinach on top of the cooked zucchini crust

Layer both cheese on top of the spinach.

Pour the yogurt egg mixture on top

Bake for 10 minutes. Reduce the temperature to 350 and bake until the filling is set 20-30 min. Insert a knife in the center if it comes out clean, the filling is set.

OK you can tell I didn't read through this recipe before I started making it! I never turned my oven up and the quiche turned out fine.  I also made the mistake of mixing the kale right into the egg yogurt mixture, it all came out fine. I just sprinkled some cheese on the zucchini crust and poured the egg mixture on top and sprinkled a bit of cheese on the top and volia.......

This was delicious!!  I served this with a salad.