Harvest Crouton Quiche
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 443 |
| pro | 24 g |
| total fat | 23 g |
| sat. fat | 10 g |
| carb | 35 g |
| fibre | 3 g |
| chol | 302 mg |
| sodium | 840 mg |
| % RDI: | - |
| calcium | 42 |
| iron | 18 |
| vit A | 28 |
| vit C | 12 |
| folate | 24 |
Serve with: Spinach Salad
Ingredients
Preparation
Grease 9-inch (23 cm) quiche or pie plate. Arrange croutons in plate to create bottom and side crust. Sprinkle half of the cheese over bottom. Cut tomatoes and zucchini into 1/4-inch (5 mm) thick slices; starting from outside and alternating slices, arrange in spiral to centre.
In bowl, whisk together eggs, milk, basil, salt and pepper; pour over vegetables. Sprinkle with remaining cheese. Bake on bottom rack of 425°F (220°C) oven for 45 minutes or until puffed and knife inserted in centre comes out clean.
Source : Canadian Living Magazine: November 2000









