This is a quick and easy quiche that is very tasty.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Cut bread slices in half diagonally, and arrange around edge of 9-inch pie plate.

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  • In a medium skillet, melt butter and saute zucchini until tender, about 3-5 minutes. Add tomato and oregano, and cook for 3 minutes. Stir in the flour, and spoon mixture into center of the bread-lined pie plate.

  • In a bowl, mix the cottage cheese, eggs, yogurt, and 1/2 the Parmesan cheese. Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining Parmesan cheese.

  • Bake 30 minutes in the preheated oven, until firm in center.

Nutrition Facts

172.2 calories; 14.2 g protein; 14.5 g carbohydrates; 75.6 mg cholesterol; 371.3 mg sodium. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/13/2003
This recipe was very good but I made several changes: I didn't use the bread per earlier reviews that indicated it would get mushy. I also used 1 Tbsp olive oil instead of the butter used a mixture of zucchini & squash and added 2 chopped green onions and 3 chopped artichoke hearts to the vegetable saute. I used lowfat cottage cheese replaced the yogurt with fat-free sour cream used Eggbeaters instead of the eggs and added 1 Tbsp parsley to the cottage cheese mixture. Baked at 400 degrees for 30 minutes; it turned out wonderfully! My husband and I almost polished it off just between the two of us. Read More
(57)

Most helpful critical review

Rating: 3 stars
08/08/2003
I have tried this recipe several times and each time the bread on the bottom of the pan stays mushy. Not a bad flavor but soft bread doesnt seem to work for a crust. Read More
(21)
45 Ratings
  • 5 star values: 11
  • 4 star values: 17
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
10/13/2003
This recipe was very good but I made several changes: I didn't use the bread per earlier reviews that indicated it would get mushy. I also used 1 Tbsp olive oil instead of the butter used a mixture of zucchini & squash and added 2 chopped green onions and 3 chopped artichoke hearts to the vegetable saute. I used lowfat cottage cheese replaced the yogurt with fat-free sour cream used Eggbeaters instead of the eggs and added 1 Tbsp parsley to the cottage cheese mixture. Baked at 400 degrees for 30 minutes; it turned out wonderfully! My husband and I almost polished it off just between the two of us. Read More
(57)
Rating: 3 stars
08/08/2003
I have tried this recipe several times and each time the bread on the bottom of the pan stays mushy. Not a bad flavor but soft bread doesnt seem to work for a crust. Read More
(21)
Rating: 4 stars
08/08/2003
After reading several other reviews I was careful to follow the recipe exactly and stand my bread along the side of pie pan not the bottom. In this way I avoided the bread turning mushy. It was toasted nicely and the cruchiness definitely balanced out the dish. The quiche itself had a nice tangy flavor although the cottage cheese mixture didn't set as well as a regular quiche. Would make again. Read More
(16)
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Rating: 3 stars
08/08/2003
In two words - too bland - to suit me. I made it without bread and I added a little bit of carrot and green pepper to the zucchini. Also added a few drops of hot sauce and some onion salt. But it needs something else to liven it up. Read More
(15)
Rating: 5 stars
10/13/2003
I'm very pleased with this recipe even making it lower fat. Followed others recommendations and used low carb bread olive oil in place of butter added 2 cloves garlic minced 2 scallions chopped 1 1/2 t. oregano 4 egg whites instead of whole eggs 2T. fresh parsley 1/2 c. parmesan. I also did mix the veggies with the egg and cheese mixture and then poured into pie plate. I also baked it for 45 minutes cause it was just a little too loose for my liking at 30 minutes. Good job and thanks for posting. Read More
(12)
Rating: 4 stars
08/04/2005
My husband and I loved this! Others reviewed this as bland but with a few minor changes/additions it was very tasty and refreshing. I used 12-grain bread instead of wheat (tastier) 1/2 cup skim milk in place of yogurt doubled the oregano added 1 tsp. dried parsley 1 cup shredded cheddar/mozzarella blend and salt/pepper to taste. Delicious (tasted a bit like pizza but better)! Read More
(10)
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Rating: 2 stars
08/03/2003
Although this was easy to make it was not a big hit with my family tastewise. Read More
(9)
Rating: 4 stars
07/31/2003
This was really good! Next time I'll make it in a bigger pie plate and add some more zucchini. More Parmesan on the top helps too. Read More
(9)
Rating: 5 stars
07/31/2003
My family loved this recipe. It was low in fat and delicious. Next time I make it I will probably leave out the bread and mix the zucchini mixture with the egg mixture before I bake it. Great flavor! Read More
(8)