Does anyone know a good recipe for quish?

Question

It must be vegitarian. Pardon me if I spelt quish wrong...I know I did

Answer 1

One of many vegetarian quiche recipes from allrecipes.com

Clinton's Special Vegetarian Quiche
SUBMITTED BY: Diane
"Spinach quiche baked in puff pastry. This is my own creation and is devoured every time it's served up. I hope you enjoy it, it's a little different but very tasty."

Original recipe yield:
6 to 8 servings

PREP TIME 40
INGREDIENTS
1 (17.5 ounce) package frozen puff pastry, thawed
1 cup fresh spinach, cleaned and stemmed
4 tablespoons water
1/4 teaspoon ground nutmeg
1 onion, chopped
2 tablespoons butter
5 eggs
1 cup cottage cheese
1 cup shredded Cheddar cheese
salt and pepper to taste
2 tomatoes, thinly sliced
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Spray a quiche dish with non-stick cooking spray.
Line the quiche dish with puff pastry, press the pastry firmly in place and trim away any excess pastry. Blind bake for 10 minutes.
In a large skillet place spinach and 4 tablespoons water. Heat the mixture over medium and cover the skillet. Cook until the spinach is done, approximately 2 minutes then drain well. Add nutmeg to the spinach and puree the mixture.
In a large skillet, saute the onion with butter or margarine to taste. Saute until the onions are soft and transparent.
In a medium-size mixing bowl, beat eggs. Stir in the cottage cheese, spinach, and 1/2 cup of cheese. Season with salt and pepper. Arrange onions along the bottom of the pastry-lined quiche dish. Arrange the tomatoes over the onions. Pour the egg-mixture over the onions and tomatoes, and top entire concoction with the remaining cheese.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until the quiche has set in the middle. Serve hot or cold, your choice!

Answer 2

Since there is already a lovely recipe for a vegetarian quiche, here is a recipe for an egg-free version of quiche that is suitable for vegans as well.

Spinach Mushroom QuicheFor the crust:

1/2 cup rolled oats
3 tablespoons sesame seeds
1 cup whole wheat pastry flour or whole spelt flour
1/2 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon freshly milled black pepper
1/3 cup unflavored soy milk or water
1/3 cup light sesame oil or pure olive oil plus more for brushing the pan

For the filling:
7 tablespoons extra-virgin olive oil
1 cup finely diced onion
10 ounces white button mushrooms, thinly sliced
2 tablespoons dry white wine or water
1 1/2 teaspoons coarse sea salt
3 garlic cloves, slice crosswise into 1/8-inch rounds
10 to 12 fresh basil leaves, chopped
1/2 teaspoon finely chopped fresh thyme leaves
Pinch hot red pepper flakes
1 pound firm tofu, rinsed and patted dry
2 tablespoons freshly squeezed lemon juice
1 tablespoon rice vinegar
2 pounds fresh spinach
Paprika for dusting

1. Preheat the oven to 350.
2. To make the crust, spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes.
3. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, baking powder, salt, and pepper, and process until the oats are finely ground.
4. In a medium bowl, whisk together the soy milk and oil. Using a wooden spoon, mix in the dry ingredients to form a dough.
5. Lightly brush a 9-inch or 10-inch tart pan with oil. Put the dough in the tart pan. Place a piece of plastic wrap on the dough and press down evenly, making sure to fill in the fluted sides of the pan. Trim the tart of any excess dough and refrigerate while you make the filling.
6. To make the filling, in a wide saute pan over medium heat, warm 2 tablespoons of the oil. Add the onion and mushroom, raise the heat to high, and saute for 10 to 12 minutes, stirring and shaking the pan until the vegetables are caramelized. Add the wine and scrape up any brown bits from the bottom of the pan with a wooden spoon. Season with 1/2 teaspoon of the salt and continue to cook until dry. Using a rubber spatula, scrape the vegetables into a mixing bowl and set aside.
7. In a small saucepan over medium heat, warm the remaining 5 tablespoons of oil. Add the garlic, basil, thyme, and red pepper flakes. Simmer gently for 3 to 4 minutes or until the garlic is golden. Do not let the garlic brown or it will become bitter. With a rubber spatula, scrape the garlic oil into the bowl of a food processor.
8. Crumble the tofu into the bowl of the food processor. Add the lemon juice, vinegar, and remaining 1 teaspoon of salt and puree until smooth. With a rubber spatula, scrape the puree into the mushroom-onion mixture.
9. Remove and discard the tough stems of the spinach. Wash the leaves in a large bowl with several changes of cold water. Transfer the spinach to a pot and cooke, covered, over high heat for several minutes, just until wilted. Drain in a colander and rinse under cold water to arrest the cooking. Drain well and squeeze dry. Transfer the spinach to a cutting board and chop fine. Add the spinach to the rest of the filling and stir well to combine.
10. Fill the tart shell with the tofu and vegetable mixture and smooth the top with the back of a spoon. Dust with Paprika. Bake for 45 to 50 minutes,until firm.
11.Let the tart cool for 8 to 10 minutes before slicing and serving.

Yield: 4 to 6 servings

Answer 3

quiche REQUIRES eggs. If you are a non-egg-eating vegetarian then you can't make a quiche (it's like asking how to make a vegan hard-boiled egg--you don't!). you also pretty much need to eat dairy (the crust is made with butter, although you could use shortening) and a quiche almost always contains cheese.

here is a whole list of recipes:
http://www.epicurious.com/recipes/find/results?search=quiche&type=simple&threshold=53&sort=1

Answer 4

This is a recipe that does not require the use of eggs. Make sure there is no rennet in the cheese that you use. Good luck:

http://allrecipes.com/Recipe/Eggless-Tofu-Spinach-Quiche/Detail.aspx

Answer 5

I just mix eggs, cream or milk, and add whatever is on hand. I like bacon, cheddar, and green onion, but if you don't eat meat add veggies. Onions, mushrooms, spinich, any kind of cheese, broccoli. Pour into a pie shell and bake on 350 until it is set-up. Serve with salad or fruit.

Answer 6

This:

http://www.eggs.ca/recipes/Show_recipe.asp?actionID=150&NumPage=

is a very reliable basic quiche recipe. You can add whatever you please; I like mushrooms, artichokes, spinach, red pepper and all manner of cheeses. There're 'variations' listed at the end of the recipe for ideas...