Vegetable Quiche
My son has CF. The recipe was developed because I grew a garden & had to come up with recipes to use all the Swiss chard, zucchini and leeks.
By: Chris B.
Nutrition information
Servings: 6
Amount per serving
- 310
Calories - 333mg
Sodium - 15g
Protein - 299mg
Calcium
Ingredients
- 1 onion, sweet - vary size depending on preference
- 1 pt mushroom, white
- 1 leek, white and light green part
- 1/2 bunch Swiss chard
- 1 medium size zucchini, shredded
- 1 Tbsp olive oil
- 4 eggs
- 3/4 c half & half
- Salt and pepper to taste
- 1 tsp butter
- 1 1/2 c cheese
Instructions
Step 1
Sauté onions and leeks in 1 tbsp of olive oil; removing from pan once soft.
Step 2
Sauté mushrooms in butter and 1 tbsp olive oil, once soft put in bowl with onion.
Step 3
Sauté Swiss chard in 1 tbsp olive oil; when done, take out of pan and put in bowl with other vegetables.
Step 4
Shred zucchini and squeeze to get excess water out; sauté in pan, add a bit of additional oil if needed.
Step 5
Mix vegetables together in glass pie pan that has been sprayed with cooking spray.
Step 6
Shred 1 1/2 cup cheese (I use 1/2 cup Asiago, 1/2 cup Parmesan, & 1/2 cup of whatever else I have).
Step 7
Mix cheese into vegetables.
Step 8
Beat eggs and then add half & half, a bit at a time.
Step 9
Season with salt and pepper as desired.
Step 10
Pour eggs and half and half mixture over vegetables and cheese.
Step 11
Bake about 30 minutes at 375 until top is brown.
