Quiche! I admit to not consuming much because I always thought of it being kind of like a meat pie which doesn’t sound appealing to me. However, there are so many varieties and they can be vegetarian or vegan.
It’s a very versatile dish as I’ve seen spinach, tomato, mushroom/zucchini and eggplant quiches. Cheese and bacon are favorite ingredients in these dishes but you can always substitute with tempeh bacon or Daiya, rice or soy cheeses. Here is a recipe from allrecipes.com
http://allrecipes.com/recipe/vegetarian-quiche/
Ingredients
- 1 (9 inch) unbaked pastry shell
- 1 1/2 cups chopped onion
- 1 medium green pepper, chopped
- 1 cup chopped tomatoes
- 1/2 cup chopped zucchini
- 1/2 cup sliced fresh mushrooms
- 2 tablespoons butter or margarine
- 1/4 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Pinch ground cinnamon
- 5 eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
Directions
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350 degrees F.
- In a skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust.
- In a bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
If you are like me and don’t want to go through the trouble of making one, there are plenty of places that have them on the menu or you can find them in the freezer section. Trader Joe’s has a couple, of course.
