ZUCCHINI PESTO QUICHE

Ingredients:

4 eggs                                       1 cup skim milk

¾ cup low fat baking mix (Bisquick)      2 tablespoons Parmesan cheese

¼ teaspoon cayenne pepper                  1 cup zucchini, shredded

½ cup reduced fat cheddar                   ½ cup pepper jack cheese, shredded

cheese, shredded           vegetable cooking spray

½ cup basic Basil Pesto Sauce

Directions:

1. Preheat oven to 350º.
2. Place eggs, milk, baking mix, Parmesan cheese, and cayenne pepper in a large bowl and thoroughly blend using a wire whip or fork.
3. Add cheeses, zucchini, and Pesto to egg mixture.  Stir well.
4. Pour mixture into a 9” pie plate coated with vegetable cooking spray.
5. Bake for 30-40 minutes until set (no longer runny in the middle).
6. Let stand 5 minutes before serving.
7. Yields 6 servings.

Nutrition Facts
Serving Size:  1/6th recipe	% Daily Value
Calories  180                         Calories from fat:   80
Total Fat  8g	13%
Saturated Fat  3.5g	17%
Cholesterol  155mg	51%
Sodium  290mg	12%
Total Carbohydrate  14g	5%
Dietary Fiber  <1g	2%
Sugars  4g
Protein  11g
Vitamin A  10%                      Vitamin C  4%
Calcium  20%                         Iron  6%
Percent Daily Values are based on a 2,000 calorie diet.

Tags: how to cook zucchini, how to make quiche, how to make zucchini quiche, pesto recipes, quiche recipes, zucchini recipes

This entry was posted on Saturday, June 27th, 2009 at 5:15 pm and is filed under Recipes, Squash. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.