Quiche Lorraine with Zucchini Crust

Ingredients

• 3 1/2 cup shredded zucchini (about 2 large), squeezed and drained
• 1 large egg, lightly beaten
• 2 tbsp grated Parmesan cheese
• 1/4 tsp salt
• 1/8 tsp ground pepper
• 5 slices bacon, cooked and chopped
• 3/4 cup shredded Jarlsberg cheese
• 2 scallions, chopped
• 5 large eggs
• 1 tbsp sour cream
• 1 cup low-fat milk
• 1/4 tsp salt
• 1/8 tsp ground pepper
• 1/8 tsp ground nutmeg

Instructions

1. To prepare crust: Preheat oven to 400 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray. Stir together zucchini, 1 egg, Parmesan, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Transfer the mixture to the prepared pan and press it evenly into the bottom and up the sides of the pan. Bake until the crust is set and beginning to brown around the edges, about 25 minutes.
2. To prepare filling and bake quiche: Evenly scatter bacon, Jarlsberg and scallions over the crust. Whisk together eggs and sour cream until smooth. Whisk in milk, salt, pepper and nutmeg. Pour the egg mixture over the other filling ingredients. Reduce oven temperature to 350 degrees F. Bake the quiche until the filling is set in the center and beginning to brown slightly, 35 to 45 minutes. Let cool slightly before serving.