1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/2 cup skim milk
2 tablespoons nonfat dry milk
1/4 cup (1 ounce) finely grated fresh Parmesan cheese
1/4 cup (1 ounce) shredded Gruyère or Swiss cheese
How to Make It
Preheat oven to 375°.
Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray. Combine eggs and egg whites in a medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over crust, and set remaining egg mixture aside. Bake at 375° for 7 minutes; cool on a wire rack.
Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion, bell pepper, and 1/4 teaspoon salt; saute 10 minutes or until lightly browned. Add zucchini, garlic, and water; saute 10 minutes or until vegetables are tender. Stir in thyme. Spoon zucchini mixture into prepared crust.
Add milks and 1/4 teaspoon salt to remaining egg mixture in bowl; beat well. Pour egg mixture evenly over zucchini mixture; sprinkle with cheeses. Bake at 375° for 45 minutes or until knife inserted near center comes out clean.
This is a fantastic recipe - really interesting balance of flavors, and works well for brunch or dinner. I don't use the recommended pie crust, just make my own or use a frozen one, I don't add in the dry milk, and tend to use whatever cheese I have on hand. It's a little time-intensive, because you have to cook the veggies first, but its worth the extra effort.
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