Summer Crustless Quiche
Nutrition Facts
6 servings Serving Per Container
Serving size 1 slice
| Amount Per Serving | ||
|---|---|---|
|
Calories |
180 |
|
| % Daily Value* | ||
| Total Fat 11g | 14% | |
| Saturated Fat 5g | 25% | |
| Cholesterol 220mg | 73% | |
| Sodium 190mg | 8% | |
| Total Carbohydrate 9g | 3% | |
| Dietary Fiber 2g | 6% | |
| Sugars 5g | ||
| Includes Added Sugars 0g | 5% | |
| Protein 12g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 73mg | 6% | |
| Iron 1mg | 8% | |
| Potassium 310mg | 8% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 Yellow Squash, Small, thinly sliced
- 1 Zucchini, Small, thinly sliced
- 1 Corn on the Cob, cooked, removed from cob
- 4 oz Goat Cheese, crumbled
- 1 tbsp Basil, chopped
- 1 tbsp Dill, Fresh, chopped
- 1/2 Lemon, Zested
- 1/4 tsp Salt & Pepper
- 6 Eggs
- 1/2 cup Milk
Method of Preparation
Step 1
Preheat the oven to 375°F. Spray a 9-inch pie pan with pan spray.
Step 2
Shingle the sliced squash around the bottom of the pie pan, covering the entire bottom.
Leave a few slices to add to the top later.
Step 3
Sprinkle the corn and goat cheese over the squash.
Save about 1 tbsp of goat cheese for the top.
Step 4
In a bowl whisk together the eggs, milk, zest, herbs, salt and pepper.
Step 5
Pour the mixture into the pie pan.
Arrange the remaining sliced squash and goat cheese on top.
Step 6
Bake for 25-30 minutes or until the center is set.
Enjoy!
