March 16, 2014
Vegetarian Quiche
Florence
Course Main
Cuisine American
- 1 9 inch unbaked pastry shell
- 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 or margarine
- 1/4 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
Line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450° F for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350° F.
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.
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.
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