vegetarian keish receipies?

Question

can anyone teach me how to make keish?

Answer 1

Quiche is good food that's good for you, we enjoy quiche on a regular basis. I like quiche because there are all kinds of things you can throw into it. Whenever we have left over ham, sausage, bacon, veggies, and/or cheeses we make quiche. If you have enough ingrediants to make multiple quiches they freeze real well too!

These are some of my favorite recipes:

CRUSTLESS VEGETABLE QUICHE

2 c. grated zucchini
1/2 c. chopped onon
4 beaten eggs or equivalent egg substitute
1 1/2 c. skim milk
2 tbsp. flour
1/8 tsp. ground nutmeg
1/8 tsp. allspice
1/4 tsp. celery or season salt
6 oz. shredded cheese (Monterey Jack, Baby Swiss or Lo chol. Dorman, Alpine Lace, etc.
4 oz. can mushroom pieces, drained

In saucepan, cook zucchini or spinach with onion in 3 or 4 tablespoons water for 2 to 3 minutes. Drain well, pressing excess liquid. In bowl, combine eggs, milk, flour and seasonings. Stir in cheese, mushrooms and drained vegetables. Pour into 10 inch quiche dish and bake at 325 degrees for 55 to 65 minutes or until knife inserted in center comes out clean. Let set 5 to 10 minutes before serving, plain or with tomato sauce.

SAUCE:

1 (8 oz.) can stewed tomatoes, chopped, do not drain
1/4 tsp. oregano
1 tsp. cornstarch

Combine ingredients and heat slowly, stirring often until mixture thickens. Serve over "slices" of quiche.


VEGETABLE QUICHE

1/2 pkg. pie crust mix
1 med. onion, thinly sliced
1 green pepper, chopped
3 tbsp. butter
5 eggs
2 c. diced Cheddar cheese
1 tsp. salt
1/2 tsp. pepper
4 c. cooked mixed vegetables

Bake prepared pie crust in 9 inch pan at 450 degrees for 8 minutes.
Saute onion and pepper in butter; cool.

Beat eggs. Stir in all other ingredients including onions and pepper and pour into pie crust. Bake at 325 degrees for 40 minutes or until firm.

Answer 2

Eggless Vegetarian Quiche
Recipe

1 cup cauliflower (cut in flowerets)

1/2 cup sliced carrots

1/4 cup sliced zucchini

3/4 cup water-packed artichoke hearts

12 oz. sour cream

1/2 cup Parmesan cheese

1 cup grated Monterey Jack cheese

2 tablespoons arrow root powder (or cornstarch)

3 teaspoons of olive oil (or ghee)

1/2 teaspoon crushed, or powdered garlic (or hing--found in Indian specialty stores)

1/4 teaspoon black pepper

pinch of turmeric

Crust

1 1/2 cups whole wheat flour

1/2 cup melted butter

1/3 cup Parmesan cheese

3 tablespoons water

Blend together flour, cheese, and butter. Texture will resemble wet sand. Add water a little at a time. Pat mixture on bottom and along sides of 9-inch quiche pan. Bake at 400 degrees for 8 minutes.

In a frying skillet heat oil and add garlic or hing. Add cauliflower and carrots, and stir until they are evenly coated. Cover and cook for 10 minutes over medium heat, stirring occasionally, Add zucchini and cook 5 more minutes.

In large bowl combine sour cream, arrow root powder (or cornstarch), pepper, and turmeric. Add Parmesan cheese and 1/2 cup Monterey Jack cheese. Fold in vegetables and artichoke hearts. Pour into quiche pan and top with remaining Monterey Jack cheese. Bake at 400 degrees for 40 minutes or until the edges of the quiche are dark and the center is slightly golden.

Allow the quiche to set about 30 minutes before cutting and serving.