Vegetarian Quiche recipe

All Recipes Breakfast and Brunch Recipes Eggs Quiche

Ingredients

1 teaspoon salt
½ cup chopped zucchini
1 (9 inch) unbaked pastry shell
2 tablespoons butter
1 ½ cups chopped onion
1 green bell pepper, chopped
1 cup chopped tomatoes
½ cup sliced fresh mushrooms
1 clove garlic, minced
¼ teaspoon curry powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground cinnamon
5 eggs
¼ cup milk
¼ cup grated Parmesan cheese
¼ cup shredded Cheddar cheese

Nutrition Info

314 calories
carbohydrate: 21.5 g
cholesterol: 173.9 mg
fat: 20.9 g
fiber: 2.8 g
protein: 11.2 g
saturatedFat: 7.9 g
servingSize: -
sodium: 912.5 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

Perfect for breakfast, this vegetarian quiche also makes a great lunch or light dinner when served with a salad.

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