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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Zucchini and Swiss Pie

Source: dLife

Quiche made with a shredded potato crust.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	198.2

Total Carbs	17.7 g

Dietary Fiber	2.0 g

Sugars	2.2 g

Total Fat	12.9 g

Saturated Fat	5.7 g

Unsaturated Fat	1.8 g

Potassium	568.0 mg

Protein	13.7 g

Sodium	272.1 mg

Dietary Exchanges 12.9 Fat, 0.6 Vegetables, 0.8 Meat, 0.0 Milk, 0.8 Starch, 0.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup liquid egg substitute 0.25
0 1/4 cup fresh chopped onion 0.25
0 1/4 cup grated Parmesan cheese 3.0
3 cup Hash Browns, shredded, frozen 2.0
2 each medium zucchini 1.0
1 each medium garlic cloves 1.0
1 tsp vegetable oil 3.0
3 oz Cheese, Swiss, deli sliced 0.25
0 1/4 cup whole milk 2.0
2 tsp fresh oregano 0.25
0 1/4 tsp black pepper 0.125
0.125 tsp salt

Directions

Preheat oven to 400 degrees F.
Grease a 9-inch pie plate and set aside.
For crust, in a large bowl combine 1/4 cup of the egg product, the onion, and Parmesan cheese. Stir in potatoes.
Transfer mixture to the prepared pie plate and pat the mixture into the bottom and up the sides.
Bake for 35 to 40 minutes or until golden brown. Cool the crust slightly on a wire rack.
Reduce oven temperature to 350 degrees.
In a large skillet cook zucchini and garlic in hot oil until zucchini is crisp-tender, then cool slightly. Place cheese slices in bottom of crust, tearing to fit. Arrange zucchini mixture over cheese.
In a small bowl combine the remaining 3/4 cup egg product, the milk, oregano, pepper, and salt. Pour the egg mixture over zucchini mixture.
Bake for 25 to 30 minutes in 350-degree oven or until filling appears set when gently shaken. Let stand for 10 minutes before serving.