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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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 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:
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 near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
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