Bread Crust Zucchini Quiche

Bread Crust Zucchini Quiche

31
Kellie 0

"This is a quick and easy quiche that is very tasty."
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Ingredients

1 h servings 172 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

31
  1. 45 Ratings

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Most helpful positive review

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 mi...

Most helpful critical review

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.

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 mi...

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...

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 ...

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 chop...

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 s...

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.

The changes I made to this recipe were minimal: I added a bit more zucchini, one red pepper and also used parmesan only for sprinkling (mature Cheddar in the quiche itself). Mine set fine, but t...