Bread Crust Zucchini Quiche Recipe

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Most Helpful Positive Review

Oct 13, 2003

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.

—SPIDEYGIRL

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Most Helpful Critical Review

Aug 08, 2003

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.

—solemn chef

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45 Ratings

Aug 08, 2003

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.

—KISMET37

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Aug 08, 2003

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.

—FOXHUNTER

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Oct 13, 2003

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.

—ABD297

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Aug 04, 2005

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)!

—dreechrismom

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Aug 03, 2003

Although this was easy to make, it was not a big hit with my family tastewise.

—CBUKER

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Jul 31, 2003

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.

—dianer

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Nutrition

Calories
172 kcal
9%

Carbohydrates
14.5 g
5%

Cholesterol
84 mg
28%

Fat
6.6 g
10%

Fiber
2.2 g
9%

Protein
14.2 g
28%

Sodium
371 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bread Crust Zucchini Quiche

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 172
Calories from Fat: 60

% Daily Value *
Total Fat 6.6g 10 %
Saturated Fat 3.3g 17 %
Cholesterol 84mg 28 %
Sodium 371mg 15 %
Potassium 374mg 10 %
Total Carbohydrates 14.5g 5 %
Dietary Fiber 2.2g 9 %
Protein 14.2g 28 %
Sugars 5g
Vitamin A 11 %
Vitamin C 19 %
Calcium 23 %
Iron 12 %
Thiamin 15 %
Niacin 28 %
Vitamin B6 14 %
Magnesium 14 %
Folate 24 %

* 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.