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    Toasted Almond Zucchini Quiche


    Source of Recipe


    justmecookin

    List of Ingredients




    12 ounces frozen shredded potatoes
    salt & pepper to taste
    1/2 cup shredded jack, mozzarella, or swiss cheese, shredded
    2 cups zucchini, sliced
    1 cup mushrooms, sliced
    1/2 cup green onions, chopped
    1 teaspoon garlic, minced
    1 tablespoon oil
    cooking sherry, to taste
    2 whole eggs and 3 egg whites
    1 cup skim milk
    1/2 cup low fat sour cream
    1/4 teaspoon salt
    1/4 teaspoon dry mustard
    1/4 cup toasted almonds
    1 roma tomato, sliced

    Recipe



    Lightly oil one pie plate and line with shredded potatoes. Sprinkle with salt & pepper. Bake for 20 to 25 minutes, stirring occasionally, until lightly browned. Remove from oven and shape to pie plate. Sprinkle cheese over potato crust and set aside.

    Saute zucchini, mushrooms, green onions, and garlic in the oil. Add sherry half-way through and saute until alcohol is just evaporated. Arrange vegetables over cheese. Beat together eggs, milk, sour cream, salt and dry mustard until there are no lumps. Pour gently over vegetables. Decorate with tomatoes and sprinkle with toasted almonds. Bake for 40-50 minutes until center is set. Serves 10-12

 

 

 

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