Three Cheese Zucchini Quiche Rapid Fat Loss Recipes

CHEESY ZUCCHINI QUICHE

Steps:

• Preheat oven to 350 degrees F. Very thinly slice zucchini with a mandoline or very sharp knife to equal about 4 cups (reserve any extra zucchini for another use).
• Heat oil in a large skillet over medium-high heat. Add leeks, 3 cups of the zucchini slices and 1/8 teaspoon salt; cook, stirring often, until the vegetables are beginning to soften, 4 to 5 minutes. Remove from heat and let the vegetables cool slightly, about 5 minutes.
• Meanwhile, whisk eggs, half-and-half, 3 tablespoons chives and the remaining 1/8 teaspoon salt in a medium bowl. Set aside.
• Lightly coat a 9-inch glass pie pan with cooking spray. Spread half the vegetable mixture in the prepared pan; sprinkle with 1/4 cup feta and 1/2 cup fontina. Top with the remaining vegetable mixture and the remaining 1/2 cup fontina. Slowly pour the egg mixture evenly over the top. Arrange the remaining 1 cup zucchini slices in an overlapping circular pattern over the top and sprinkle with the remaining 1/4 cup feta. Place the pie pan on a rimmed baking sheet; bake until puffed and set in the center, 35 to 40 minutes. Sprinkle with the remaining 1 tablespoon chives. Let cool slightly before cutting.

CHEESY ZUCCHINI QUICHE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

EASIEST ZUCCHINI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread zucchini on the bottom of the pie shell. Pour eggs over zucchini and top with Cheddar cheese.
• Bake in preheated oven until eggs are set, about 30 minutes.

THREE-CHEESE ZUCCHINI QUICHE (RAPID FAT LOSS)

Steps:

• Preheat oven to 350°F.
• Shred the zucchini, either by hand with a grater or with a food processor.
• Mix the cheeses into the zucchini.
• Add seasonings and mix. Measurements above are guesses, I didn't measure mine, so use your judgement.
• Stir in egg substitute.
• Lightly coat pie pan or small baking dish with cooking spray.
• Pour mixture into pan.
• Bake for about 30 minutes, until set in the center and lightly browned on top.

ZUCCHINI 3-CHEESE QUICHE

Steps:

• Grease the bottom and up one inch, a deep dish, 9" pan. Evenly sprinkle on the breadcrumbs.
• Bake in 350 oven for 12 minutes or until nicely browned. Remove from oven.
• While hot, sprinkle with 1/4 cup Parmesan if desired. Set aside.
• In a large pan, sautee the onions in the butter until soft.
• Add the squash and red peppers.
• Add all the sesonings.
• Simmer til squash are just slightly tender. Remove from heat.
• In a separate bowl, with a fork beat the eggs with the flour then combine the cheeses and eggs mixing together well.
• Pour the egg-cheese mixture into the pan with the zucchini and gently combine.
• Spoon the filling into the prepared pan, sprinkle with paprika if desired.
• Bake for 30 minutes or until a test knife comes out clean.
• Remove from oven and let set for 15-20 minutes before cutting.