nives, cut the butter and vegetable shortening into the flour until
In a bowl, toss vegetables until mixed pretty good. Put vegetables into the pie plate.
In a separate bowl, mix eggs with milk. Pour egg/milk mixture over the vegetables. Shake it a bit to get the egg mix to the bottom of the plate.
Crumble up the goat cheese and mix into the quiche.
Top quiche with leftover goat cheese crumbles.
Bake at 375 degrees for 30 minutes or until edges are golden brown.
n a wire rack.
QUICHE adjust oven to 325 In
Heat oven to 400\u00b0.
Lightly grease pie plate or quiche dish. Cook and drain broccoli or put frozen broccoli into greased pie plate.
Sprinkle onion, green pepper and cheese over it.
Blend remaining ingredients in the blender.
Pour over vegetables.
Bake until golden brown, 35 to 40 minutes.
Let stand 5 minutes before cutting or put vegetables in night before.
Refrigerate.
Add remaining ingredients in morning and bake.
Delicious!
prinkle the onions over the quiche. Bake uncovered at 350 degrees
ixture into a 9-inch quiche dish.
Microwave at High
Preheat oven to 375 degrees.
In a large bowl, combine eggs, milk, swiss cheese, vegetable soup mix and spinach.
Pour or spoon into pie crust.
Bake 50 minutes or until a knife inserted halfway between the center and the edge comes out clean.
Cook meat and onion in a Dutch oven over medium heat until beef is browned, stirring until it crumbles.
Drain beef mixture and pat dry with paper towels.
Wipe drippings from Dutch oven with a paper towel.
Return beef mixture to Dutch oven.
Stir in vegetable juice and remaining ingredients.
Bring to a boil; cover, reduce heat and simmer 1 hour.
In a pot, mix together the tomato-vegetable juice, diced tomatoes, mixed vegetables, kidney beans and potatoes. Simmer over medium low heat for at least 30 minutes.
Shape meat into 1-inch balls.
Place into water.
Add cubed potatoes.
Cook 35 minutes over low heat.
Add vegetable soup and cook 10 minutes more.
Yields 4 servings.
In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.
Combine all ingredients in a large saucepan.
Heat to boiling; reduce heat and simmer for three minutes.
Add salt and pepper to taste.
For vegetarians use the vegetable broth only.
ridge!) Line an 11-inch quiche pan with it, and pre
mit the water from the recipe because otherwise the sauce becomes
Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch pie plate with cooking spray and coat with bread crumbs.
Mix eggs, zucchini, biscuit mix, onion, Cheddar cheese, vegetable oil, parsley, Parmesan cheese, garlic, oregano, salt, and black pepper in a large bowl until well blended. Pour mixture into prepared baking dish.
Bake in preheated oven until golden brown and eggs are set, 45 minutes to 1 hour. Allow quiche to cool for 10 minutes before serving.
In a stockpot over medium-high heat, heat the oil.
Add the onion,pepper and garlic and saute for 4 minutes.
Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes.
Add the spices and black beans.
NOTE - orginal recipe did not give ounce measurements
-inch pie plate or quiche dish. Press to fit without
ircle of parchment paper for easy removal. Bake the crust for
Preheat oven to 350\u00b0.
Beat eggs together; add 1/2 of container of half and half.
Mix in cooked meat and vegetable (couple slices each).
Use your own judgment how much.
Mix in 1 to 2 cups of cheese.
Pour into pie shell.
You may have enough for 2. Sprinkle with pepper.
Cook until quiche is firm, about 30 to 45 minutes. (You can check with a fork.
It will be fluffy and not too runny.)