Directions:
- In a large skillet, saute the zucchini and onion in butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add egg mixture.
- Cover and freeze for up to 2 months. Or bake, uncovered, at 400° for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.
- To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400° for 50-55 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 35 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.35 Kcal (1228 kJ) | ||
| Calories from fat | 169.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.83g | 29% | |
|---|---|---|---|
| Cholesterol | 75.87mg | 25% | |
| Sodium | 455.32mg | 19% | |
| Potassium | 820.62mg | 17% | |
| Total Carbs | 21.41g | 7% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 11.33g | 23% | |
| Vitamin C | 55.6mg | 93% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.9mg | 16% | |
| Calcium | 129.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 117.82 Kcal (493 kJ) | ||
| Calories from fat | 68.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 29% | |
|---|---|---|---|
| Cholesterol | 30.47mg | 25% | |
| Sodium | 182.88mg | 19% | |
| Potassium | 329.61mg | 17% | |
| Total Carbs | 8.6g | 7% | |
| Sugars | 0.45g | 5% | |
| Dietary Fiber | 1.28g | 13% | |
| Protein | 4.55g | 23% | |
| Vitamin C | 22.3mg | 93% | |
| Iron | 1.2mg | 16% | |
| Calcium | 51.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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