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Zucchini Ribbon Quiche

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients
  

  • 4 medium zucchini spiralized into ribbons (noodles)
  • 1 small thin eggplant Japanese, Spiralized
  • 1 large white onion
  • 4 tsp olive oil
  • 2-3 large garlic cloves minced
  • 2 tsp dijon mustard
  • 5 oz fresh mozzarella cheese sliced
  • 2 eggs
  • 1/2 cup half & half
  • salt & pepper to taste
  • 1 pie shell frozen

Instructions
 

  • Preheat oven to 375ºF.
  • Saute onions with 2 tsp olive oil in pan until translucent.
  • Add 2 cups zucchini ribbons and eggplant noodles and continue heating until just soft.
  • Add a couple Tbsp low sodium broth to keep from sticking to pan (if necessary)
  • Remove from heat, drain well, set aside.
  • Heat garlic in 2 tsp of olive oil until slightly browned.
  • Add remaining zucchini ribbons and heat until just soft.
  • Remove from heat, set aside.
  • Take a frozen pie crust and brush a thin layer of dijon mustard.
  • Layer fresh mozzarella cheese on top.
  • Add layer of the zucchini, eggplant and onion mixture.
  • Top with layer of zucchini and garlic mixture.
  • In a bowl combine eggs, half & half and salt & pepper to taste until well-blended.
  • Add egg/cream mixture and distribute all over veggies, evenly.
  • Bake for 35 minutes until crust golden and quiche set.