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Zucchini and Swiss Pie
Source: dLife

Quiche made with a shredded potato crust.

Prep Time: 20 minutes
Cook Time: 60 minutes
Difficulty: Intermediate

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
1 Fat , 1 Vegetables , 1 Meat , 1 Starch , 1 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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1 cup  liquid egg substitute
0 1/4 cup  fresh chopped onion
0 1/4 cup  grated Parmesan cheese
3 cup  Hash Browns, shredded, frozen
2 each  medium zucchini
1 each  medium garlic cloves
1 tsp  vegetable oil
3 oz  Cheese, Swiss, deli sliced
0 1/4 cup  whole milk
2 tsp  fresh oregano
0 1/4 tsp  black pepper
0.125 tsp  salt
  1. Preheat oven to 400 degrees F.
  2. Grease a 9-inch pie plate and set aside.
  3. For crust, in a large bowl combine 1/4 cup of the egg product, the onion, and Parmesan cheese. Stir in potatoes.
  4. Transfer mixture to the prepared pie plate and pat the mixture into the bottom and up the sides.
  5. Bake for 35 to 40 minutes or until golden brown. Cool the crust slightly on a wire rack.
  6. Reduce oven temperature to 350 degrees.
  7. 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.
  8. 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.
  9. 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.

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