All Vegetables Quiche
Alright, folks, break out the veggies. Pick and choose as you please, or follow our suggested list. Be prepared for the best vegetarian brunch you've ever laid eyes on.
Ingredients
- 1 9-inch unbaked pastry shell
- 1 1/2 cup(s) chopped onions
- 1 chopped green pepper
- 1 cup(s) chopped tomatoes
- 1/2 cup(s) chopped zucchini
- 1/2 cup(s) sliced, fresh mushrooms
- 2 tablespoon(s) butter
- 1/4 teaspoon(s) curry powder
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 1 pinch(es) ground cinnamon
- 5 eggs
- 1/4 cup(s) milk
- 4 tablespoon(s) grated parmesan cheese
Instructions
- Line unpricked pastry shell with a double thickness of heavy-duty foil.
- Bake at 450 degrees for 5 minutes.
- Remove foil; bake 5 minutes longer.
- Reduce heat to 350 degrees.
- In a skillet, saut the onion, green pepper, tomatoes, zucchini and mushrooms in butter.
- Add the curry powder, salt, pepper and cinnamon and mix well; spoon into crust.
- In a 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.
- Ready in 1 hour 10 min.
Nutrition
Calories: 819.23kcalCarbohydrates: 61.92gProtein: 38.28gFat: 47.25gSaturated Fat: 22.08gCholesterol: 87.16mgSodium: 2586.5mgFiber: 14.14gSugar: 26.68g
Tried this recipe?Let us know how it was!