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    You are in: Home / Recipes / Zucchini, Jalapeno, Cheddar Crustless Quiche Recipe
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    Zucchini, Jalapeno, Cheddar Crustless Quiche

    Average Rating:

    2 Total Reviews

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    • on September 14, 2010

      This quiche was so incredibly yummy! Thank you for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2009

      Fantastic Quiche! I wasn't sure about the 'large' zucchini, but used two 7-8" yellows from the garden. Worked great. I also found it to have quite a bit of water after baking, but I used 1% milk, so that's probably what caused it. Next time, I'll use cream. I drained the water off, and it had absolutely no bad effect on the taste of the dish. I used extra old cheddar, and some of my sweet pickled jalapenos. Sweet Pickled Banana Peppers. Thanks so much for sharing this terrific and easy recipe. Since like you, I have tons of zucchini in the garden, this is going to become a very well used recipe. :) Made for the Garden Forum's July '09 Herb/Spice & More UPDATE Jul 25/09: Told you I'd be making this again. Tried a different take on it. I made it with a crust this time. Used my favourite recipe, and then added chopped fresh chives. I also used 18% coffee cream instead of the milk. It was nice and firm, with no wetness. Thanks again for a great recipe.

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    Nutritional Facts for Zucchini, Jalapeno, Cheddar Crustless Quiche

    Serving Size: 1 (167 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 167.9
     
    Calories from Fat 100
    59%
    Total Fat 11.1 g
    17%
    Saturated Fat 5.9 g
    29%
    Cholesterol 166.4 mg
    55%
    Sodium 189.5 mg
    7%
    Total Carbohydrate 6.1 g
    2%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.1 g
    8%
    Protein 11.0 g
    22%

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