Ingredients
5 eggs
2 cups shredded Parmesan cheese
1 cup 1% milk
1 cup plain lowfat yogurt
1 cup fresh zucchini, diced
1 cup fresh red onion, diced
1 slice of wheat bread
3 garlic cloves, finely cut
1 tbsp olive oil
1 tsp capers
3/4 tsp truffle oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne
1/2 tsp nutmeg
Preparation
Preheat oven to 425.
Lightly butter a quiche or pie dish.
Toast bread and crumble it into very small pieces. Sprinkle crumbs all over the buttered dish.
Saute onion and garlic in olive oil. When sizzling, add truffle oil for flavor (optional). Once the onion/garlic mixture is lightly golden brown, set it aside.
In a large bowl, whisk zucchini, eggs, milk, yogurt, capers, salt, pepper, cayenne and nutmeg.
Spread onion/garlic mix over breadcrumbs. Sprinkle cheese over onion/garlic layer.
Pour egg mixture over cheese layer.
Bake for 20-25 minutes on middle rack, then allow to cool completely. Serve warm or cold, and enjoy!
