zucchini | Kretschmer Wheat Germ
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Zucchini, Gruyere and Wheat Germ Quiche

Zucchini, Gruyere and Wheat Germ Quiche

Nutrition Facts

Serving Size: 1 slice (1/8 of quiche) (155g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 240
Calories From Fat 110
  • % Daily Value
  • Total Fat 12g 18%
  • Saturated Fat 4.5g 23%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 5g
  • Cholesterol 85mg 25%
  • Sodium 240mg 10%
  • Potassium 350mg 10%
  • Total Carbohydrate 21g 7%
  • Dietary Fiber 2g 8%
  • Sugars 6g
  • Protein 11g
  • Vitamin A 10% Vitamin C 15%
  • Calcium 20% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 25%
  • Magnesium 10% Zinc 10%

Making your own crust may seem daunting, but follow these easy directions and you’ll have a delicious brunch dish everyone can enjoy. We’ve added a nutty flavor to the crust by using wheat germ and lightened the filling by using fat-free evaporated milk instead of heavy cream.

Serves 8

Crust:

1 cup all-purpose flour

1/3 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

2 tablespoons unsalted butter

2 tablespoons canola oil

3 to 4 tablespoons ice water


Filling:

1 teaspoon olive oil

1/2 cup chopped leeks, white and light green parts only

1 large zucchini, sliced into half-moons, about 2 3/4 cups

1 tablespoon chopped fresh thyme

2 tablespoons Kretschmer Original Toasted Wheat Germ, divided

3 large eggs

3/4 cup 1 percent milk

3/4 cup fat-free evaporated milk

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

3/4 cup shredded Gruyere cheese (2 1/4 ounces)


To prepare crust, position rack in lower third of oven; preheat to 400° F.

Stir flour, wheat germ and 1/4 teaspoon salt in medium bowl. Add butter and oil and stir to make a crumbly mixture. Using 1 tablespoon at a time, gradually stir in ice water just until the dough holds together on its own when pinched. Knead the dough in the bowl a few times to help it come together. Press the dough into a disk.

Place dough between two sheets of parchment or wax paper and roll into a 10-inch circle. Remove the top sheet and invert dough into a 9-inch pie pan. Remove remaining paper and patch any tears in dough. Fold edges under at the rim and crimp with a fork or press to reduce shrinking.

Loosely line dough with a piece of foil or parchment paper and fill evenly with pie weights or dried beans. Bake for 7 minutes. Remove the foil or paper and weights and continue baking just until lightly browned, 7 minutes more. (The crust will not be fully baked.) Let cool. Reduce oven temperature to 350° F.

To prepare filling, add olive oil to large skillet. Heat over medium-high heat, add leeks and cook for 2 minutes until softened. Add zucchini and cook for an additional 7 minutes, stirring often so it doesn't burn. Remove from heat, stir in 1 tablespoon wheat germ and thyme and let cool.

Meanwhile, whisk eggs well in a large bowl. Add milk, evaporated milk, salt and pepper and stir to combine.

Once crust is cool, spread zucchini mixture over crust, pour egg mixture over the top and sprinkle with cheese and remaining 1 tablespoon wheat germ. Bake quiche until knife inserted in center comes out clean, 35 to 40 minutes. Transfer to a wire rack and cool for at least 15 minutes before serving.

Roasted Vegetable Gratin

Roasted Vegetable Gratin

Nutrition Facts

Serving Size: 1 (210g)
Servings Per Recipe: 6
Amount Per Serving:
Calories 200
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 1g
  • Cholesterol 15mg 5%
  • Sodium 450mg 19%
  • Potasium 440mg 13%
  • Total Carbohydrate 28g 9%
  • Dietary Fiber 4g 16%
  • Sugars 5g
  • Protein 11g
  • Vitamin A 10% Vitamin C 40%
  • Calcium 10% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 20%
  • Magnesium 15% Zinc 20%

Serves 6

This satisfying dish is great with zucchini, but don’t hesitate to use other kinds of vegetables you may have on hand.

  • 1 1/2 cups sliced unpeeled zucchini
  • 1 cup sliced mushrooms
  • 1/2 cup coarsely chopped onion
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons balsamic vinegar
  • 1 3/4 cups water
  • 1/3 cup dried tomatoes (not packed in oil) snipped into small pieces
  • 1/2 teaspoon salt
  • 3/4 cup couscous, uncooked
  • 1/2 cup Kretschmer Original Toasted Wheat Germ, divided
  • 1 cup (4 ounces) crumbled feta cheese, divided
  • 3 egg whites, lightly beaten
  • 1 teaspoon dried basil or Italian seasoning blend

Heat oven to 425° F. Spray rimmed baking sheet and 9-inch pie plate or quiche dish with cooking spray.

In large bowl, combine zucchini, mushrooms, onion, pepper and vinegar; mix well. Arrange in single layer on baking sheet.

Bake 13 to 15 minutes or until vegetables are soft and lightly browned around the edges. Remove from oven; cool in pan on wire rack 5 minutes. Reduce oven temperature to 350° F.

In medium saucepan, bring water to a boil. Add dried tomatoes and salt; simmer 5 minutes, stirring occasionally. Stir in couscous. Remove from heat; cover and let stand 5 minutes.

Stir in 1/4 cup wheat germ; mix well. Spoon onto bottom and up sides of pie plate. Sprinkle with 1/2 cup cheese; top with the roasted vegetables. Pour egg over vegetables.

In small bowl, combine the remaining 1/4 cup wheat germ, 1/2 cup cheese and the basil; sprinkle evenly over vegetables.

Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve.

Recipe Type: