Chicken and Zucchini Quiche

Chicken and Zucchini Quiche
Appropriate for:
CKD

Serves 8

Ingredients

1 - 9” pie crust, uncooked
6 oz. ground chicken
1 ½ zucchinis (6 oz.), diced
2 teaspoon ground sage
½ teaspoon onion powder
5 eggs
1 cup rice milk
1 tablespoon poultry seasoning
3 slices of Swiss cheese

Directions

Pre-heat oven to 350 degrees Fahrenheit. Line a pie plate with pie dough. In a sauté pan over medium heat, cook ground chicken, zucchini, sage and onion powder; remove from the heat and let cool to room temperature. In a mixing bowl add eggs, rice milk and poultry seasoning and whisk together. Place zucchini and chicken mixture into the bottom of the pie dough; pour egg mixture over the top. Cut the slices of cheese in half and place on top of the egg mixture. Place the pie plate on the lowest rack in the oven and bake 50 to 60 minutes, the edges should be browned and the center is firm, not runny. Remove from the oven and let stand for 10 minutes before cutting into 8 pieces and serving.

Analysis

Calories 230
total fat 12 g
saturated fat 3.9 g
monounsaturated fat 4.8 g
polyunsaturated fat 2.8 g
cholesterol 157 mg
calcium 117.5 mg
sodium 194 mg
phosphorus 193 mg
potassium 134 mg
total carbohydrates 12.7 g
dietary fiber 0.5 g
sugar 1.6 g
protein 11.5 g

Attribution:
This recipe was submitted by CKD patient Chef Duane Sunwold.