All Recipes Best Recipe Breakfast and Brunch Recipes Eggs Quiche

Ingredients

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

Nutrition Info

314 calories carbohydrate: 21.5 g cholesterol: 173.9 mg fat: 20.9 g fiber: 2.8 g protein: 11.2 g saturatedFat: 7.9 g servingSize: - sodium: 912.5 mg sugar: 4.2 g transFat: : - unsaturatedFat: : -

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.

6 servings

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