Zucchini Quiche

By Hklbrries

Ingredients

• 2 cups zucchini, grated
• 1 cup leeks, thinly sliced and washed
• 1 tbsp butter or margarine
• 4 oz cheese, shredded (1 cup), Swiss
• 1/4 cup grated Parmesan cheese
• 1 1/2 cups skim milk
• 3/4 cup instant nonfat milk
• 5 eggs
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce

Preparation

Step 1

Saute zucchini and leeks in butter in a large skillet 5 minutes, stirring often. Spread vegetables over bottom of buttered 9-inch pie plate or quiche pan; sprinkle cheeses over vegetables. Combine skim milk, nonfat dry milk, eggs, salt, pepper, soy sauce and Worcestershire sauce in a medium-size bowl; beat until well blended. Pour over vegetable-cheese mixture. Place pie plate in a shallow baking pan; pour water into pan to a depth of ½-inch. Bake in a slow oven (325 F) for 25 to 30 minutes or until a knife inserted in center comes out clean.