Monday, January 7, 2013

Meatless Monday Vegetarian quiche recipe

Bell Peppers
Bell Peppers (Photo credit: joe beasley)
Eggs are a great option for adding protein to your diet when you are trying to cut back on your meat consumption for dietary or financial reasons. This quiche is packed full of veggies, which makes it an even healthier meat-free option. Please note-this recipe is meat free but NOT vegan friendly. To save time, you can make your quiche up to 3 days in advance. Cool it completely before covering with palstic wrap and refrigerating. To reheat: preheat oven to 350, remove plastic wrap, cook until warmed through (15-20 minutes).

  • 1 (9 inch) pie crust
  • 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried rosemary
  • pinch thyme
  • 5 eggs
  • 1/4 cup half and half
  • 1/4 cup grated Parmesan cheese
Preheat oven to 450 degrees F. Line pie crust with 2 layers of aluminum foil and bake for 5 minutes, remove foil and bake 5 more. Remove from oven, set aside and reduce heat to 350. Saute onion, green pepper, tomato, zucchini and mushrooms in butter. Add salt, pepper, rosemary and thyme, mixing well. Add to crust. In a bowl, beat together eggs, half and half and cheese until well mixed. Pour over vegetables and bake 40-45 minutes. Quiche is done when a knife inserted into the center comes out clean.  Let settle 5-10 minutes before cutting.
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