Take-In Thursday ~ Zucchini Quiche

Take-In Thursday  ~ Zucchini Quiche

This week we have a great breakfast dish for you to try the next time you have to prepare a brunch item but don’t want to slave over the stove. This recipe is great because you can prepare the egg-vegetable mixture the day before and refrigerate it until the morning when you bake it. Try it out and let us know what you think of it!

Zucchini Quiche

Ingredients:

1 Tbs olive oil

1 lb. zucchini squash

4 oz fresh Mushrooms

1 large onion

3 cloves garlic

2 Tbsp dry sherry

1tsp. dried basil

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp. ground ginger

½ tsp black pepper

5 eggs

1 cup shredded part-skim mozzarella cheese

Wheat germ

Cooking spray

Directions:

1. Preheat oven to 325º. Prepare a 9-inch pie plate by spraying them with cooking

spray and coating with wheat germ.

2. Finely chop vegetables and the garlic. Sauté in olive oil over

medium heat until just tender.

3. Add sherry and seasonings and remove from heat.

4. In a mixing bowl, beat eggs. Add cheese and stir in vegetables.

5. Pour vegetable-egg mixture into prepared pie plate and sprinkle the top with wheat germ.

7. Bake in the oven for 30-40  minutes, until set and lightly browned. Remove and cool

10 minutes before serving.

Get Fit For It,

D & K 

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