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Garden Vegetable Quiche

I.am.Vegetarian's picture
Ingredients
  9 inch parmesan quiche shell 1 , glazed with egg white, cooled
  Green onion tops 1⁄2 Bunch (50 gm)
  Celery stalk 1
  Carrot 1 Medium, pared
  Cauliflower flowerets 3 Ounce
  Green peas 1⁄3 Cup (5.33 tbs)
  Oil 2 Tablespoon
  Vegetable seasoning 1 Teaspoon (Vegit)
  Salt 1⁄4 Teaspoon
  Mild cheddar cheese 4 Ounce, well chilled
  Noninstant nonfat milk powder 1⁄4 Cup (4 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Eggs 3
Directions

GETTING READY
1. Pre-heat the oven to 375°F.
2. With a knife or in a food processor, mince the green onions.
3. With a knife or with the slicing disc of a food processor, slice the celery, cauliflower and carrots.
4. With a grater or using the shredding disc of a food processor, shred the cheese.
5. In a bowl, place the milk powder.
6. Continue mixing while you pour the milk.
7. Add the eggs and blend until smooth.

MAKING
8. Place a skillet over medium-high heat and heat the oil.
9. Add the green onions and saute them for 1-2 minutes.
10. Add the carrot, celery and cauliflower and sauté for 2-3 minutes.
11. Next, add the peas and cook till the vegetables are tender but crisp.
12. Stir in the salt and Vegit.
13. Cool the vegetables for a little while.
14. In the quiche shell, spread the vegetables and then the cheese. Place the shell on a cookie sheet.
15. Pour the milk custard on it.
16. In the oven, place in the center rack, bring the temperature down to 350°F and bake for 30-35 minutes, until custard is firm, puffy and lightly browned.
17. Cool on a wire rack for 10 minutes.

SERVING
18. Serve cut into wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
4

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