UCLBS Recipes

Suzan's Spinach/Zucchini Crusted Mushroom Quiche

This recipe is taken from Grain-Free Gourmet, by Jodi Bager and Jenny Lass and combined with a recipe from Lucy’s Specific Carbohydrate Diet Cookbook. Enjoy! Suzan McKenzie, Julian’s mom

Crust:

1 large zucchini, peeled and grated
1/2 lb (250 g) chopped frozen spinach, thawed, and drained
1 egg, beaten
1/2 cup (125 ml) grated Parmesan cheese
1/4 cup almond flour
Bit of butter

Filling:

5 eggs
1/2 cup yogurt
1/2 cup dry-curd cottage cheese
1/2 medium onion, chopped
3/4 lb. mushrooms, sliced
2 tablespoons butter
2 tablespoons fresh parsley, chopped
1/4 teaspoon dry oregano (1 teaspoon, if fresh)
1/4 teaspoon salt
1 cup cheddar cheese, grated
1 cup Swiss cheese, grated
paprika

Crust:

1. Heat the oven to 350F (180C).
2. Gather the grated zucchini in a tea towel and squeeze out all the excess moisture.
3. Mix the zucchini, spinach, egg, parmesan cheese, and almond flour together.
4. Press the mixture into a lightly buttered 10-inch pie plate, going about half way up the sides.
5. Bake for 20 to 30 minutes, until cooked through and lightly browned around the edges.

Filling:

1. Increase the oven temperature to 450F (230C).
2. Saute onion and mushrooms in butter with the parsley, oregano and salt for about 5 minutes, until onions and mushrooms are tender. Place on top of the cooked spinach/zucchini crust.
3. Layer both swiss and cheddar cheeses on top of the onion and mushrooms.
4. Beat the eggs, and mix in the yogurt and dry-curd cottage cheese. Pour over the cheeses.
5. Dust with paprika.
6. Bake for 10 minutes. Reduce the temperature to 350F (180C) and bake until the filling is set (20 to 30 minutes). Insert a knife in the center; if it comes out clean, the filling is set.