My Special Friday Night Vegetarian Onion And Tomato Quiche Recipes

Steps:

• Pre-heat oven to 400° F (or 200° C).
• Blind-bake the pie shell till just set and beginning to brown, about 10 to 15 minutes.
• Remove from oven and allow to cool.
• This can obviously be done in advance.
• Saute the onion slices in the oil, and cook till they go golden.
• Add the crumbled thyme, salt and pepper.
• In a mixing bowl, whisk together the eggs and the cream.
• Spread the mustard evenly on the bottom of the quiche crust with a brush or spoon.
• Next, spread the cheese evenly in the shell.
• Follow by spreading the onions over the cheese.
• They will not make a solid layer; distribute as evenly as possible.
• Pour in the egg/cream mixture.
• Lay the tomato slices on top.
• Salt and pepper again, if desired.
• Bake for approximately 35 minutes, or until filling has set and cooked all the way through to the center, and is nicely browned.
• Remove from oven, serve, and enjoy!

Steps:

• Sauté zucchini and onion until soft.
• Butter a pie plate, put zucchini mixture in plate and then arrange sliced tomato on top of zucchini.
• Add salt and pepper, oregano, and then top with shredded cheese.
• Combine eggs and milk pour on top.
• Bake at 350°F for 45 minutes or until set.

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:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top., Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.