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Vegetarian Quiche Recipe

When your garden is full of fresh veggies, this is the recipe to reach for. All you need is a salad and you have a terrific late-summer meal.—Debbie Jones, California, Maryland

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Vegetarian Quiche Recipe

Prep: 30 min. Bake: 40 min.

Yield: 6-8 Servings

30 40 70

Ingredients

1 unbaked pastry shell (9 inches)
1-1/2 cups chopped onion
1 medium green pepper, chopped
1 cup chopped tomatoes
1/2 cup chopped zucchini
1/2 cup sliced fresh mushrooms
2 tablespoons butter
1/4 to 1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch ground cinnamon
5 eggs
1/4 cup milk
1/4 cup grated Parmesan cheese

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350°.
In a large skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust.
In a large bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 230 calories, 14 g fat (6 g saturated fat), 148 mg cholesterol, 370 mg sodium, 19 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Vegetarian Quiche in Casserole Cookbook , p209

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