Recipe by Kellie
"This is a quick and easy quiche that is very tasty."
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whole wheat bread
whole wheat flour
low-fat cottage cheese
nonfat plain yogurt
grated Parmesan cheese
This recipe was very good, but I made several changes: I didn't use the bread per earlier reviews that indicated it would get mushy. I also used 1 Tbsp olive oil instead of the butter, used a mixture of zucchini & squash, and added 2 chopped green onions and 3 chopped artichoke hearts to the vegetable saute. I used lowfat cottage cheese, replaced the yogurt with fat-free sour cream, used Eggbeaters instead of the eggs, and added 1 Tbsp parsley to the cottage cheese mixture. Baked at 400 degrees for 30 minutes; it turned out wonderfully! My husband and I almost polished it off just between the two of us.
I have tried this recipe several times and each time, the bread on the bottom of the pan stays mushy. Not a bad flavor, but soft bread doesnt seem to work for a crust.
After reading several other reviews, I was careful to follow the recipe exactly and stand my bread along the side of pie pan, not the bottom. In this way, I avoided the bread turning mushy. It was toasted nicely, and the cruchiness definitely balanced out the dish. The quiche itself had a nice tangy flavor, although the cottage cheese mixture didn't set as well as a regular quiche. Would make again.
In two words - too bland - to suit me. I made it without bread and I added a little bit of carrot and green pepper to the zucchini. Also added a few drops of hot sauce and some onion salt. But it needs something else to liven it up.
I'm very pleased with this recipe even making it lower fat. Followed others recommendations and used low carb bread, olive oil in place of butter, added 2 cloves garlic minced, 2 scallions chopped, 1 1/2 t. oregano, 4 egg whites instead of whole eggs, 2T. fresh parsley, 1/2 c. parmesan. I also did mix the veggies with the egg and cheese mixture and then poured into pie plate. I also baked it for 45 minutes cause it was just a little too loose for my liking at 30 minutes. Good job and thanks for posting.
My husband and I loved this! Others reviewed this as bland, but with a few minor changes/additions, it was very tasty and refreshing. I used 12-grain bread instead of wheat (tastier), 1/2 cup skim milk in place of yogurt, doubled the oregano, added 1 tsp. dried parsley, 1 cup shredded cheddar/mozzarella blend and salt/pepper to taste. Delicious (tasted a bit like pizza, but better)!
Although this was easy to make, it was not a big hit with my family tastewise.
This was really good! Next time I'll make it in a bigger pie plate and add some more zucchini. More Parmesan on the top helps, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Bread Crust Zucchini Quiche
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 60
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