Toasted Almond Zucchini Quiche

When you're thinking of something a bit on the lighter side, this is one recipe that you may choose to create. We've reduced the calories for you, so just prepare and enjoy! From "Mendocino Mornings: A Collection of Breakfast
Delights from the Joshua Grindle Inn".

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

Steps:

1. Preheat oven to 350 degrees.
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.
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.

Contact Information

Joshua Grindle Inn
44800 Little Lake Rd
PO Box 647
Mendocino, CA 95460
USA

Phone:	+1-707-937-4143
Toll-free:	+1-800-GRI-NDLE

Innkeeper(s)
Cindy & Charles Reinhart

Rates:
$189 - $359

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