VEGETARIAN FOOD NEAR ME RECIPES

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VEGETARIAN QUICHE RECIPE | ALLRECIPES



Vegetarian Quiche Recipe | Allrecipes image

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

1 teaspoon salt
½ cup chopped zucchini
1 (9 inch) unbaked pastry shell
2 tablespoons butter
1?½ cups chopped onion
1 green bell pepper, chopped
1 cup chopped tomatoes
½ cup sliced fresh mushrooms
1 clove garlic, minced
¼ teaspoon curry powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground cinnamon
5 eggs
¼ cup milk
¼ cup grated Parmesan cheese
¼ cup shredded Cheddar cheese

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



Vegetarian Moussaka Recipe | Allrecipes image

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

1 eggplant, thinly sliced
1 tablespoon olive oil, or more as needed
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 tablespoon white vinegar
1 (14.5 ounce) can whole peeled tomatoes, chopped
½ (14.5 ounce) can lentils, drained with liquid reserved
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1 cup crumbled feta cheese
1?½ tablespoons butter
2 tablespoons all-purpose flour
1?¼ cups milk
ground black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
¼ cup grated Parmesan cheese

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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