Total Calories: 805
Preheat oven to 375°. Spray a large skillet with cooking spray. Add oil to skillet; heat 1–2 minutes. Add zucchini and onion; cook until tender, about 10 minutes. Add parsley, pepper, salt, garlic powder, basil, and oregano; stir to mix.
In a large mixing bowl, blend eggs and cheese. Add zucchini mixture to egg-cheese mixture; stir to combine. Spread prepared Brown Rice Crust with mustard. Pour zucchini mixture evenly into crust. Bake in 375° oven for 18–20 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into wedges to serve. Serve hot.
Brown Rice Crust:
In mixing bowl, combine rice, egg, and Parmesan cheese; stir to mix. Press firmly into prepared 9-inch pie plate. Bake in 375° oven for 3 minutes. Fill with desired filling and continue baking according to recipe instructions.
This Zucchini Quiche recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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