Share a Recipe: Breakfast Quiche

This is a great recipe, especially since it includes a lot of items we typically have available at our Produce on Wheels With-Out Waste markets. Let us know if you have any recipes, we’re always looking and happy to feature your ideas.

“Perfect for breakfast, this vegetarian quiche also makes a great lunch or light dinner when served with a salad.”

Ingredients

  • 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

  1. Sprinkle 1 teaspoon salt over zucchini and let sit for 10 minutes to drain water.
  2. Preheat oven to 450 degrees F (235 degrees C). Line pastry shell with a double thickness of heavy-duty aluminum foil.
  3. Bake pastry shell in preheated oven for 5 minutes; remove foil and bake until shell is lightly browned, about 5 minutes longer.
  4. Reduce oven heat to 350 degrees F (175 degrees C).
  5. 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.
  6. Beat eggs in a bowl; stir in milk, Parmesan cheese, and Cheddar cheese. Carefully pour egg mixture over vegetables.
  7. Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Let stand 5 minutes before cutting.
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