Chicken and Zucchini Quiche
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.
Calories 188 Calcium 82 mg
Dietary Fiber 0.6 g
Protein 10 g
Fat 10.9 g
Saturated Fat 4.3 g
Sodium 135 mg
Potassium 219 mg
Note: All Recipes from National Kidney Foundation.