Brunch

Zucchini and Flax Crustless Quiche is for Breakfast.

Zucchini and Flax Crustless Quiche takes 10 minutes to prepare.

Zucchini and Flax Crustless Quiche takes 10 minutes to cook.

Zucchini and Flax Crustless Quiche makes 6 servings.

The ingredients for Zucchini and Flax Crustless Quiche are:

1/4 cup shredded sharp cheddar cheese
1/4 cup Flax Seed Meal (ground flax)
1 medium zucchini (shredded, yields 1 1/2 to 2 cups)
6 large eggs
1/4 of a medium onion
Salt, pepper to taste

Here is how you make Zucchini and Flax Crustless Quiche:

Preheat oven to 350 degrees.I shred the zucchini using a large grater, but it can be chopped finely as well. Add eggs, shredded cheese, flaxseed meal, onion, salt and pepper. Stir well.Spray a muffin tin with cooking spray or use aluminum muffin cups. The quiche will only stick to the paper cups! Fill close to the top of the cups, it will rise slightly while baking, but won't overflow.Makes 12 quiches, 6 servings. Bake at 350 for 25 minutes!Number of Servings: 6Recipe submitted by SparkPeople user ETHNIU02.

The nutritional information for Zucchini and Flax Crustless Quiche is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 121.8

• Total Fat: 8.0 g
• Cholesterol: 216.7 mg
• Sodium: 94.5 mg
• Total Carbs: 4.3 g
• Dietary Fiber: 2.0 g
• Protein: 8.6 g