A savory pie filled with eggs, cheese, and vegetables in a buttery crust. This vegetarian quiche is great for brunch, lunch, or dinner and tastes great warm or chilled.

Ingredients

• 1 (9 inch) unbaked pastry shell 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 or margarine 1/4 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

Directions

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