Easiest and healthiest quiche I've ever made!
- Carbohydrate 16.3611906944444 g
- Cholesterol 151.151111111111 mg
- Fat 9.48449972222222 g
- Fiber 1.36856249348323 g
- Protein 10.7193770833333 g
- Saturated Fat 3.72044583333333 g
- Serving Size 1 1 Serving (169g)
- Sodium 461.545722222222 mg
- Sugar 14.9926282009612 g
- Trans Fat 0.9390675 g
- Calories 192 calories
Step-by-step
- grease a 9" square baking dish
- put veggies and cheese in pan together
- beat remaining ingredients and pour over
- bake for 35 min at 400 degrees
Golden edges pull slightly away from the ceramic corners while the center yields to a gentle press with firm resistance. Sceptics often doubt that a baking mix base can hold together heavy moisture from zucchini and tomatoes without turning soggy. Proper technique matters when managing the liquid release of fresh summer squash.
- Dice the zucchini uniformly to one-fourth inch to prevent large moisture pockets.
- Bake at 400 degrees Fahrenheit on the middle rack to encourage bottom crust setting before the top browns.
- Store baked portions wrapped tightly in plastic film for up to three days in the refrigerator.
- Reheat refrigerated slices in a 350-degree oven for ten minutes to restore crisp edges without overcooking the eggs.
- Freeze individual wrapped portions for up to one month and thaw overnight in the refrigerator before warming.
Starch distribution dictates whether the custard binds solidly or separates into watery layers. Freezing alters water retention in dairy proteins, so thorough cooling before cold storage prevents large ice crystal formation.
