Hillarys Vegetarian Quiche Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
• Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
• Whisk eggs, milk, salt, and pepper together in a small bowl.
• Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
• Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

Steps:

• For Crust:.
• Cut shortening into flour and salt until it resembles coarse meal.
• Sprinkle with ice water as needed and toss gently just until dough ball forms; do not overmix.
• Cover and refrigerate for 15 minutes.
• Preheat oven to 400 degrees.
• On floured board roll dough into 13-inch circle.
• Fit into 10-inch porcelain quiche pan, cover with waxed paper and weigth with beans or pie weights;bake 15 minutes.
• Remove beans or weights; brush bottom and sides of crust with beaten yolk.
• Reduce oven heat to 375 degrees.
• For Filling:.
• Melt butter in medium skillet.
• Add onion,spinach and mushrooms and saute until onion is translucent, about 8 minutes.
• Sprinkle cheese(s) into crust; top with spinach mixture.
• Blend remaining ingredients and pour over spinach.
• Bake 1 hour until knife inserted into center comes out clean.
• Serve warm or at room temperature.

Steps:

• Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.