Garden Vegetable Quiche Recipe
Ingredients
| Parmesan quiche shell - 1 9-inch shell, glazed with egg white, cooled | ||
| Green onion tops | 1/2 Bunch (100gm) | |
| Celery - 1 stalk | ||
| Carrot | 1 Medium, pared | |
| Cauliflower flowerets - 2-3 ounces | ||
| Green peas | 1/3 Cup (16 tbs) | |
| Oil | 2 Tablespoon | |
| Vegit vegetable seasoning - 1 teaspoon | ||
| Salt – 1/8-1/4 teaspoon | ||
| Mild Cheddar - 4 ounces, well- chilled | ||
| Non-instant, non-fat dry milk - 1/4 cup | ||
| Milk | 3/4 Cup (16 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.
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.
Chef
