Pinaygourmet #345142's Note:
I got this one from Cucina (yet again) but I have great reasons to post this recipe. Why dont you give it a try and see for yourselves. This quiche freezes really well so you might want to make another quiche and freeze it for another great meal or just in case you get asked for more.
My Private Note
Units: US | Metric
- 4 eggs
- 3/4 cup cream
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon dried oregano
- 1/4 cup medium cheddar, coarsely grated
- 3 tablespoons extra virgin olive oil
- 1 garlic clove, finely chopped
- 1 small white onion, finely chopped
- 2 small zucchini, sliced (one green,one yellow)
- 1 cup fresh spinach, squeezed dry and chopped
- 1 pre-baked 9 inch pie shell
- 3 bocconcini, sliced
- 3 Italian plum tomatoes, peeled, seeded and sliced
- 4 fresh basil leaves, snipped
- 1/2 cup pine nuts, toasted
- 1Pre-heat oven to 350°F.
- 2Place eggs, cream, salt, cayenne pepper, nutmeg, dried oregano, basil and cheddar cheese in a bowl. Beat with an electric mixer for 3 minutes at medium speed.
- 3Heat olive oil in a frying pan. Saute the onions, garlic, zucchini and spinach.
- 4Arrange the bocconcini cheese slices, tomato slices and sauteed vegetables in the bottom of the pie shell.
- 5Pour egg mixture over the vegetables.
- 6Bake for 30 minutes or until set.
- 7Remove from oven. Garnish with snipped basil leaves and toasted pine nuts.
- 8Serve hot with green salad.
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Nutritional Facts for Italian Quiche
Serving Size: 1 (332 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 723.7
- Calories from Fat 546
- Total Fat 60.6 g
- Saturated Fat 21.5 g
- Cholesterol 293.8 mg
- Sodium 839.0 mg
- Total Carbohydrate 26.6 g
- Dietary Fiber 2.7 g
- Sugars 5.8 g
- Protein 21.3 g