Zucchini Quiche
Zucchini Quiche
One morning, I literally took this out of the oven about 15 minutes before I had to leave for work. It was too hot to slice, so I just wrapped it in foil and dish towels to transport it to work.
Once I got to work, one of the attorneys asked what I had. I told her it was quiche and when I said it had corn and green chiles in it, I think in the back of her head, she was like "Um, no thanks!" But she skipped breakfast. I told her if she didn't like it I wouldn’t be offended.
See all quiche recipes.
Servings
4
servings
Ingredients
- cooking spray
- 2 eggs
- 1/2 cup egg whites
- 1 1/2 cup skim milk
- 4 jalapeño cheese triangles
- 4 ounce shredded fat-free mozzarella
- one 4-ounce can green chiles, drained
- 1 cup shredded zucchini, squeezed dry
- 1 cup corn (from 2 ears)
- salt and pepper, to taste
- dash of cayenne
Directions
- Preheat the oven to 350 degrees. Coat a pie plate with cooking spray.
- Mix the eggs, egg whites, milk, and cheese triangles together, making sure to break up the cheese with a whisk. Add the mozzarella, chiles, zucchini, and corn, season with salt and pepper, to taste, and mix well. Pour into the pie plate and bake for 45 minutes. Remove from the oven and sprinkle some cayenne over the top.