Hillarys Vegetarian Quiche Recipes

HILLARY'S VEGETARIAN QUICHE

Hillary's Vegetarian Quiche image

This comes from the R.S.V.P. section of a December 1881 issue of Bon Appetit magazine. It was requested from Hillary's restaurant at Water Tower Place in Chicago. You may also use a combination of the listed cheeses for the quiche.

Provided by Leslie in Texas

Categories Lunch/Snacks

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup vegetable shortening
1 1/4 cups all-purpose flour
1 pinch salt
3 -4 tablespoons ice water
1 egg yolk, lightly beaten
3 tablespoons butter
1 large onion, diced
1 small bunch spinach, chopped (8 oz. )
1/4 lb mushroom, sliced
2 cups provolone cheese (1/2 lb.total) or 2 cups cheddar cheese (1/2 lb.total)
1/4 cup grated parmesan cheese
4 eggs
2 cups half-and-half
2 tablespoons flour
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
1 pinch salt

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.

VEGETARIAN QUICHE

Vegetarian Quiche image

When your garden is full of fresh veggies, this is the recipe to reach for. All you need is a salad and you have a terrific late-summer meal.-Debbie Jones, California, Maryland

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 14

Ingredients

1 unbaked pastry shell (9 inches)
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
1/4 to 1/2 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

Steps:

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350°., In a large 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 large bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 230 calories, Fat 14g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 370mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.

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