Recipe by Rebekah Richards
"Perfect for breakfast, this vegetarian quiche also makes a great lunch or light dinner when served with a salad."
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1 (9 inch)
unbaked pastry shell
1 1/2 cups
green bell pepper, chopped
sliced fresh mushrooms
ground black pepper
grated Parmesan cheese
shredded Cheddar cheese
instead of mixing the cheese i suggest to put it all over the top abd bake it in....it gets crusty and oozy from the top!
Make sure you drain the veggies really well before tou spoon it in. Other then that you can use whatever veggies you would like.
I used the veggies I happened to have ready in the garden that day, zucchini (shredded), cherry tomatoes (halved), and jalapenos (sliced). I also changed the spiced to cumin and chili powder to compliment the veggies I was using. I had to add about 30 min to the cooking time, but in the end it turned out delicious! Great way to enjoy summer produce! Will definitely make this again!
My first attempt to make a quiche and it was a delicious success! I was skeptical about the spice combo, but it was perfect once I added a little smoked paprika. I used a whole wheat pie crust (from Whole Foods) and I added some spinach to make it even healthier. I also put the cheddar on top. Yum!!
I omitted the garlic and curry powder only because I have a sensitive stomach to spices. I used fresh grated Parmesan and mozzarella cheese with the egg mixture also to make it creamy. It's easy and love it!
I used a 6" quiche tin that I salvaged from a bought one, & made my own pastry for this dish, I didn't have a lot of the ingredients for this recipe, so I basically used what I had. I used beaten eggs, a little milk,grated cheese, chopped onions, mushrooms and tomatoes inside, and garnished on top a little cheese and sliced tomatoes.
Very, very tasty. I used red pepper instead of curry powder, and used 1/2 cup of cheddar instead of the 1/4 cup of Parmesan. I added in some vegetarian sausage too. Cook time of 45 minutes was spot on for me.
Will definitely make again!
Delicious. I used red pepper (because that's what I had) and added a little more cheese and mushrooms.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 188
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