Source:- Google.com.pk
Loaded Vegetarian Quiche:-
Ingredients Edit and Save
Original recipe makes 1 deep-dish quiche Change Servings
1 (9 inch) unbaked deep dish pie crust
1 tablespoon olive oil
1/2 cup sliced onion
1/2 cup chopped green bell pepper
1/2 cup mushrooms, sliced
1/2 cup chopped zucchini
1 large tomato, sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups shredded Colby-Monterey Jack cheese, divided
Directions
Preheat oven to 400 degrees F (200 degrees C).
Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
Whisk eggs, milk, salt, and pepper together in a small bowl.
Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.
Vegetarian Quiche:-
Ingredients Edit and Save
Original recipe makes 6 servings Change Servings
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
Sprinkle 1 teaspoon salt over zucchini and let sit for 10 minutes to drain water.
Preheat oven to 450 degrees F (235 degrees C). Line pastry shell with a double thickness of heavy-duty aluminum foil.
Bake pastry shell in preheated oven for 5 minutes; remove foil and bake until shell is lightly browned, about 5 minutes longer.
Reduce oven heat to 350 degrees F (175 degrees C).
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.
Beat eggs in a bowl; stir in milk, Parmesan cheese, and Cheddar cheese. Carefully pour egg mixture over vegetables.
Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Let stand 5 minutes before cutting.
Reduced-fat vegetable quiche:-
Ingredients
2 sheets Pampas Reduced-Fat Puff Pastry
1 tablespoon olive oil
125g button mushrooms, sliced
2 small carrots, grated
2 small zucchini, grated
350g broccoli, cut into florets
2 green onions, thinly sliced
5 eggs
3/4 cup reduced-fat milk
1 1/4 cups grated reduced-fat cheese
Method
Step 1
Preheat oven to 200°C. Place a baking tray into oven.
Step 2
Line a 3.5cm deep, 23cm (base) loose-base fluted quiche pan with pastry. Trim. Prick base with a fork. Place a sheet of baking paper over pastry. Half-fill with dried beans. Place pan onto hot tray. Bake for 10 minutes. Remove beans. Bake a further 10 minutes.
Step 3
Heat oil in a non-stick frying pan over medium-high heat. Add mushrooms. Cook for 4 minutes. Add remaining vegetables. Cook for 2 minutes. Cool.
Step 4
Whisk eggs and milk. Season with salt and pepper. Spread vegetable mixture over pastry. Sprinkle with cheese. Pour over egg mixture.
Step 5
Reduce oven to 180°C. Return quiche to hot tray. Bake for 30 to 35 minutes or until set. Stand for 10 minutes. Serve.
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