Vegetarian Quiche Recipe

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

Ingredients

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  • US
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  • 1 teaspoon salt
  • 1/2 cup chopped zucchini
  • 1 (9 inch) unbaked pastry shell
  • 2 tablespoons butter
  • 1 1/2 cups chopped onion
  • 1 green bell pepper, chopped
  • 1 cup chopped tomatoes
  • 1/2 cup sliced fresh mushrooms
  • 1 clove garlic, minced
  • 1/4 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch ground cinnamon
  • 5 eggs
  • 1/4 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded Cheddar cheese

    • Directions

  • Prep
  • Cook
  • Ready In
    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.

    Footnotes

    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 314 calories;20.9 g fat;21.5 g carbohydrates;11.2 g protein;174 mg cholesterol;912 mg sodium.Full nutrition
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