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VEGETARIAN QUICHE
  • 1 (9 inch) unbaked pastry shell
  • 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 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
    1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350 degrees F.
    2. 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.
    3. 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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