Bread Crust Zucchini Quiche

Ingredients

• 1 tablespoon butter softened
• 2  eggs beaten
• 1 cup curd cottage cheese low-fat
• 1 teaspoon oregano dried
• 0.3 cup parmesan cheese grated
• 0.8 cup nonfat yogurt plain
• 1 large tomatoes chopped
• 3 slices bread whole wheat
• 2 tablespoons flour whole wheat
• 2 cups zucchini sliced

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut bread slices in half diagonally, and arrange around edge of 9-inch pie plate.
3. In a medium skillet, melt butter and saute zucchini until tender, about 3-5 minutes.
4. Add tomato and oregano, and cook for 3 minutes. Stir in the flour, and spoon mixture into center of the bread-lined pie plate.
5. In a bowl, mix the cottage cheese, eggs, yogurt, and 1/2 the Parmesan cheese. Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining Parmesan cheese.
6. Bake 30 minutes in the preheated oven, until firm in center.