VEGETARIAN QUICHE RECIPE | ALLRECIPES
Perfect for breakfast, this vegetarian quiche also makes a great lunch or light dinner when served with a salad.
Provided by Rebekah Richards
Categories Breakfast and Brunch Eggs Quiche
Total Time 1 hours 40 minutes
Prep Time 30 minutes
Cook Time 55 minutes
Yield 6 servings
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 314 calories, CarbohydrateContent 21.5 g, CholesterolContent 173.9 mg, FatContent 20.9 g, FiberContent 2.8 g, ProteinContent 11.2 g, SaturatedFatContent 7.9 g, SodiumContent 912.5 mg, SugarContent 4.2 g
VEGETARIAN MOUSSAKA RECIPE | ALLRECIPES
This recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad.
Provided by Anne Buchanan
Categories World Cuisine European Greek
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
- Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
- Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
- Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
- Cover and bake in preheated oven for 25 minutes.
- Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
- Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
Nutrition Facts : Calories 239.8 calories, CarbohydrateContent 25.5 g, CholesterolContent 58.2 mg, FatContent 11.8 g, FiberContent 4.8 g, ProteinContent 10.2 g, SaturatedFatContent 6.4 g, SodiumContent 425.7 mg, SugarContent 9.3 g
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