Bread Crust Zucchini Quiche

Slices of whole wheat bread line the quiche pan, followed by a layer of sauteed zucchini and tomatoes, and a sprinkling of oregano. Next? Cottage cheese, yogurt, eggs and Parmesan cheese. Top with more cheese and bake!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 172 Calories

Ingredients

• 2 eggs, beaten
• 1 tablespoon butter, softened
• ¾ cup nonfat plain yogurt
• ⅓ cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 large tomato, chopped
• 2 tablespoons whole wheat flour
• 1 cup low-fat cottage cheese
• 3 slices whole wheat bread
• 2 cups sliced zucchini

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Cut bread slices in half diagonally, and arrange around edge of 9-inch pie plate.

Step 2

In a medium skillet, melt butter and saute zucchini until tender, about 3-5 minutes. Add tomato and oregano, and cook for 3 minutes. Stir in the flour, and spoon mixture into center of the bread-lined pie plate.

Step 3

In a bowl, mix the cottage cheese, eggs, yogurt, and 1/2 the Parmesan cheese. Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining Parmesan cheese.

Step 4

Bake 30 minutes in the preheated oven, until firm in center.