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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Perfect for breakfast, this vegetarian quiche also makes a great lunch or light dinner when served with a salad. Ingredients:
1 teaspoon salt |
1/2 cup chopped zucchini |
1 (9 inch) unbaked pastry shell |
2 tablespoons butter |
1 1/2 cups chopped onion |
1 green bell pepper, chopped |
1 cup chopped tomatoes |
1/2 cup sliced fresh mushrooms |
1 clove garlic, minced |
1/4 teaspoon curry powder |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 pinch ground cinnamon |
5 eggs |
1/4 cup milk |
1/4 cup grated parmesan cheese |
1/4 cup shredded cheddar cheese |
Directions:
1. Sprinkle 1 teaspoon salt over zucchini and let sit for 10 minutes to drain water.
2. Preheat oven to 450 degrees F (235 degrees C). Line pastry shell with a double thickness of heavy-duty aluminum foil.
3. Bake pastry shell in preheated oven for 5 minutes; remove foil and bake until shell is lightly browned, about 5 minutes longer.
4. Reduce oven heat to 350 degrees F (175 degrees C).
5. Melt butter in a large skillet over medium heat; cook and stir onion, green pepper, tomatoes, mushrooms, garlic, and zucchini until just tender, about 5 minutes. Stir in curry powder, 1/2 teaspoon salt, pepper, and cinnamon; spoon vegetable mixture into crust.
6. Beat eggs in a bowl; stir in milk, Parmesan cheese, and Cheddar cheese. Carefully pour egg mixture over vegetables.
7. Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Let stand 5 minutes before cutting.
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