Bread Crust Zucchini Quiche

From All Recipes.com



Ingredients:
3 slices whole wheat bread
1 tablespoon butter, softened
2 cups sliced zucchini
1 large tomato, chopped
1 teaspoon dried oregano
2 tablespoons whole wheat flour
1 cup low-fat cottage cheese
2 eggs, beaten
3/4 cup nonfat plain yogurt
1/3 cup grated Parmesan cheese

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Cut bread slices in half diagonally, and arrange around edge of 9-inch pie plate.

2. In a medium skillet, melt butter and saute zucchini until tender, about 3-5 minutes. Add tomato and oregano, and cook for 3 minutes. Stir in the flour, and spoon mixture into center of the bread-lined pie plate.

3. 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.

4. Bake 30 minutes in the preheated oven, until firm in center.

Comments:
This was good, but I didn't even bother to take a picture of it when it was cut because it was so runny. Adam thinks it was the fault of the cottage cheese since the eggs were cooked through. In any case, good flavor, bad presentation.