|Pumpkin, Butternut, & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
Results 1 - 10 of 290 for vegetable quiche
Preheat oven to ... pie plate or quiche pan or use ... knife inserted in center comes out clean. Let quiche stand for 5 minutes before cutting. Serves 6-8.
Mix ingredients well ... be poured over quiche when serving. Optional: Other vegetables such as frozen peas, ... or partially cooked carrots may be added.
Cook vegetables as directed, drain. ... two 9 inch pie plates. Pour egg mixture over vegetables and bake at 375 degrees for 35 minutes. Serves: 8 to 10.
Slice and saute ... milk. Pour over vegetables. Bake at ... to oven to melt cheese. Good recipe to double and freeze. Stop before putting cheese on top.
Steam vegetables to desired tenderness. Fold in eggs, cheese, salt ... Pour into 8 inch square oiled baking dish. Bake at 325 degrees for 30-40 minutes.
Prick pie crust ... in the sauteed vegetables, cheese, salt, ... of my favorite ways to use up leftover vegetables. Almost any vegetable will work in it.
Combine ingredients. Press into bottom and sides of greased 9 inch pie plate. Use any quiche filling.
Dice vegetable (or chop spinach). ... greased pan (butter). Bake at 350 degrees for 1/2 hour to 40 minutes until brown on top. Square cake pan is a good size.
Put in lightly greased pan. 1 1/2 c. milk 3/4 c. Bisquick 1/2 tsp. salt 1/4 tsp. pepper Put first 4 ingredients in lightly greased pan. Mix remainder ...
Preheat oven to ... Spread all the vegetables in the bottom ... sprinkle cheese on top. Pour the Bisquick mixture on top. Bake 35 to 40 minutes or until firm.
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