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Quiche, Vegetable I (D, TNT)
Source: "Spice and Spirit" cookbook
Serves: 6

1/2 cup butter; diced, at room temperature
3 oz. unwhipped cream cheese; at room temperature
1 cup flour

2 tbsp. butter
1 small onion; diced
1 small carrot; diced
1/2 green pepper; diced
1/2 cup zucchini; diced
4 mushrooms; diced
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. garlic powder
1 tsp. paprika
1 cup mozzarella or muenster cheese
3 eggs
1 cup milk

3 tbsp. chopped onion
1 tbsp. butter

Preheat oven to 350°F.

Combine crust ingredients by hand in a large bowl. Form into a ball and chill for 30 minutes.

Melt two tablespoons butter in a skillet and sauté all the diced vegetables until they are tender but crisp. Pour into a bowl to cool and toss with the seasonings.

Press the crust into a 9"-10" pie dish. Sprinkle cheese on the bottom of the crust. Spoon sautéed vegetables evenly over the cheese. Beat eggs lightly with milk and pour gently over the vegetables.

Sauté remaining onion in butter until brown and crisp. Sprinkle over quiche and bake for one hour. Serve hot.

Posted by Deena Abraham

Nutritional Info Per Serving: N/A