SENSATIONAL VEGETABLE QUICHE

Recipe By :Mo

Serving Size : 8 Preparation Time :0:45

Categories : Appetizers Brunch

Amount Measure Ingredient -- Preparation Method

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1 9 inch pie crust -- * see note

2 tablespoons olive oil

1/2 cup chopped onions

1/2 cup red bell peppers -- chopped

1 garlic clove -- minced

1/2 c celery -- washed and diced

1/2 c carrots -- peeled and diced

1/2 lb parsnip -- peeled and diced

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon salt

3 tablespoons tomato paste

3 tablespoons fresh parsley -- chopped

1/8 teaspoon black pepper

4 large eggs -- ** see note

12 black olives -- sliced

1/3 cup grated Parmesan cheese

8 anchovies -- optional

* Pie crust should be partially baked. Use same oven temperature as for

cooking quiche, 350 degrees, and time it so crust will bake about 4-7

minutes and let cool only about 5 minutes before filling with mixture to

continue baking.

** You will need 1 egg and 3 egg yolks for this recipe.

1. Sauté onions, red pepper, parsnip, carrot, celery and garlic in 2

tablespoons oil in a heavy skillet.

2. Add the basil, oregano, salt, and parsley. Cover and cook over low

heat for 5 minutes.

3. Remove cover and raise heat so liquid evaporates. Do not let

mixture scorch. Remove from heat.

4. Put 1 egg and 3 egg yolks along with tomato paste into a bowl and

mix well. Combine with tomato mixture then pour into pie crust.

5. Top with olives, grated cheese and anchovies if you are using

them.

6. Bake about 30 minutes or until firm and golden brown.

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Per serving: 234 Calories (kcal); 14g Total Fat; (53% calories from fat); 8g Protein; 19g Carbohydrate; 114mg Cholesterol; 639mg Sodium

Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Serve as an appetizer or with a salad for lunch.