Zucchini, Carrot and Onion Quiche

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"Savory, low-fat quiche."
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90 min. 4 servings yields 1 pie
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

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  1. Cook the rice.
  2. Preheat oven to 350%.
  3. Coat a 9 inch pie pan with oil.
  4. In a medium sized bowl, mix together the rice, 2 tablespoons of the cheese, and 1 egg white.
  5. With moistened hands, press the mixture into the pie pan on the sides and bottom.
  6. Bake uncovered for 5 minutes. Remove and cool.
  7. In a medium sized saucepan, cook the onion, carrot, zucchini, chicken broth and marjoram uncovered over a moderate heat for about 15 minutes.
  8. Increase the heat to high and cook, stirring, until all the liquid has evaporated and the vegetables are almost glazed - about 5 minutes.
  9. Transfer mixture to medium sized bowl and let cool about 20 minutes.
  10. Lightly beat together remaining egg whites and the complete egg.
  11. Mix into the cooled vegetables, along with the milk, pepper and remaining cheese.
  12. Pour the mixture into the pie pan and bake, uncovered, until the filling is puffed and set - about 20 minutes.
  13. Remove and cool for 15 minutes before serving.
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