Publisher Photo
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 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 in the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
Originally published as Vegetarian Quiche in Casserole Cookbook 2001, p209

Nutritional Facts

1 piece: 230 calories, 14g fat (6g saturated fat), 148mg cholesterol, 370mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 7g protein.

  • 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
  1. 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°.
  2. 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.
  3. 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 in the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
Originally published as Vegetarian Quiche in Casserole Cookbook 2001, p209

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