Zucchini & Roasted Poblano Quiche

  • Recipe Serves: 8
  • Prep Time 25 min
  • Cook Time 45 min

Ingredients:

  • 1/4 cup Country Crock® Spread
  • 1 medium zucchini, thinly sliced
  • 1 small onion, chopped
  • 1 small poblano pepper, roasted, peeled, stemmed, seeded and chopped
  • 1/4 tsp. salt
  • 3 eggs, slightly beaten
  • 1/2 cup milk, light cream or heavy cream
  • 1 cup shredded manchego cheese, white cheddar or Monterey Jack cheese (about 4 oz.)
  • 9-inch baked pastry shell

Directions:

  1. Preheat oven to 350°.
  2. In large nonstick skillet, melt Country Crock® Spread over medium-high heat and cook zucchini, onion, pepper and salt, stirring occasionally, 4 minutes or until vegetables are tender; set aside.
  3. In medium bowl, with wire whisk or fork, beat eggs, milk and 3/4 cup cheese. Stir in zucchini mixture. Pour into prepared pastry shell and sprinkle with remaining 1/4 cup cheese.
  4. Bake 45 minutes or until knife inserted in center comes out clean. Let cool slightly before serving.
Nutritional Information

Nutritional Information

Nutritional Information
Portion 1 serving
Portion 1 serving
Amount Per Serving
Amount Per Serving
Nutrient Type Value
Calories 230
Calories from Fat 150
Total Fat 16 g
Saturated Fat 7 g
Cholesterol 80 mg
Sodium 370 mg
Total Carbs 13 g
Dietary Fiber 1 g
Sugars 3 g
Protein 8 g
Vitamin A 10 %
Vitamin C 15 %
Calcium 20 %
Iron 6 %
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