Joshua Grindle Inn

Toasted Almond Zucchini Quiche: Breakfast-Brunch

Servings: 20

Ingredients:

• 

  1 dozen oz frozen shredded potatoes

• 

  salt & pepper to taste

• 

  1/2 cup shredded Jack, mozzarella, or Swiss cheese

• 

  2 cups sliced zucchini

• 

  1 cup sliced mushrooms

• 

  1/2 cup chopped green onions

• 

  1 teaspoon minced garlic

• 

  1 tablespoon oil

• 

  cooking sherry to taste

• 

  2 whole eggs

• 

  3 egg whites

• 

  1 cup skim milk

• 

  1/2 cup low fat sour cream

• 

  1/4 teaspoon salt

• 

  1/4 teaspoon dry mustard

• 

  1/4 cup toasted almonds

• 

  1 sliced roma tomato

Step 1:

Preheat oven to 350 degrees.

Step 2:

For Potato Crusts, spray 2 pie plates with non-stick spray and divide shredded potatoes into the two plates. Season lightly with Mrs. Dash. Bake at 350 degrees for 20 minutes, until lightly browned. Remove and shape to pan.

Step 3:

Saute first six ingredients until zucchini is slightly tender. Arrange vegetable mixture on the bottom of pie crusts. Combine custard ingredients until there are no lumps left from the sour cream. Gently pour custard mixture over vegetables. Sprinkle toasted almonds over top. Bake at 350 for 40-50 min or until center is set.

Step 4: