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Vegetarian Quiche

 Vegetarian Quiche
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
6-8 ServingsPrep: 30 min. Bake: 40 min.

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 Eggland's Best 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

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Vegetarian Quiche (continued)

Directions (continued)

  • 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.