Tag Archives: Quiche

Vegetarian Quiche


Vegetarian Quiche
Recipe type: Main
Cuisine: American
Serves: 6
  • 1 (9 inch) unbaked pastry shell
  • ½ cups chopped onion
  • 1 medium green pepper, chopped
  • 1 cup chopped tomatoes
  • ½ cup chopped zucchini
  • ½ cup sliced fresh mushrooms
  • 2 tablespoons butter or margarine
  • ¼ teaspoon curry powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch ground cinnamon
  • 5 eggs
  • ¼ cup milk
  • ¼ cup grated Parmesan cheese
  1. Line unpricked pastry shell with a double thickness of heavy-duty foil.
  2. Bake at 450° F for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350° F.
  3. In a 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.
  4. 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.
  5. Let stand for 5 minutes before cutting.


Pie Crust from the Freezer

I would suggest getting aluminum pie pans and freezing them in the pie pans, so they are easier to use when you take them out of the freezer.  Why not make it easy when you want to use it.


Pie Crust from the Freezer
Recipe type: Dessert
Cuisine: American
  • 2 C sifted all purpose flour
  • 1 t salt
  • ¾ C shortening
  • 4 to 5 T ice water
  • Wax paper
  • Freezer wrap
  1. Place the flour and salt together in a large mixing bowl.
  2. Cut in the shortening with a pastry blender until mixture become crumbly. You can also use a serving fork if you don't have a pastry blender available.
  3. Add 1 T of the ice water at a time mixing by hand. I personally like to mix it with my hands.
  4. Push moistened ingredients to the side.
  5. Only add ice water to dry ingredients.
  6. Continue adding the ice water 1 T at a time until all the dry ingredients are moistened.
  7. Dough should be moist enough to hold together but not sticky.
  8. Divide dough in half.
  9. Roll each half into a ball.
  10. Wrap each ball with wax paper.
  11. Wrap tightly in the freezer wrap and freeze for up to 2 months.
  12. When ready to use bring to room temperature and roll out as desired.
  13. Preheat oven to 425° and bake for 10 minutes.