Three Cheese Zucchini Quiche Rapid Fat Loss Food

ZUCCHINI AND GOAT CHEESE CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees F. Shred the squash on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and the squeeze firmly, by the handful, to remove excess water. Set aside.
• Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
• Wipe out the skillet, add remaining 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes. Add the zucchini, and cook, stirring, for 2 minutes. Stir in parsley, dill and marjoram or oregano. Remove from heat, cool slightly.
• Whisk half-and-half, eggs and yolks in large glass measuring cup. Season with salt and pepper to taste. Spread the zucchini mixture in the prepared pan. Crumble the goat cheese and evenly scatter on the vegetables. Sprinkle Gruyere on top and pour the custard over the fillings.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

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.

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.