Vegetable Quiche | Ep. 17 | Cooking in the Community Kitchen

Education is at the heart of what we do at Community Kitchen. With each episode, we hope to teach people how they can prepare nutritious meals that fuel the body and the soul. In this episode, Judy makes a delicious and easy vegetable quiche for this easter special of Cooking in the Community Kitchen. Watch till the end to see the tasty dessert that will have everyone asking for more! Community Kitchen is a non-profit organization that focuses on education and nutrition. Each month, there will be a new video that teaches people a simple recipe with a featured ingredient from the Good Food Box.

Ingredients

Vegetable Quiche

  • 1 unbaked deep 9” pastry shell, or 24 unbaked tart shells

  • 3 beaten eggs

  • 1 1/2 cup grated zucchini

  • 1 small onion finely chopped

  • 1 cup chopped peppers

  • 1 cup 10% cream

  • 1 1/2 cup grated swiss cheese

  • Salt & pepper to taste

  • 1/4 tsp. dried mustard

    Optional: 1 tin or 1/2 cup fresh mushrooms - finely chopped

Pavlova

  • 3  egg whites

  • 1 tsp. Vanilla

  • 1/4 tsp. Cream of Tartar

  • 1 Cup Sugar

    Topping: Whip cream, Ice-cream, berries, chocolate sauce

Preparation

Vegetable Quiche

Vegetable Quiche

Preheat the oven to 325 degrees.

Set unbaked pie shells or tart shells on a (perforated if possible) cookie sheet.

In a frying pan, saute the onions, peppers, and grated zucchini. Season the vegetables with salt and pepper. In a large bowl or measuring cup, beat together the cream and eggs. Add dried mustard. Put vegetables in the bottom of the pie or tart shells. Add egg mixture. Top with grated swiss cheese.

Bake in a slow oven for 25-35 minutes for the tarts. Or 45-55 minutes for the pie. Remove from oven and let rest for 10 minutes.

Pavlova

Preheat the oven to 275 degrees. Have egg whites at room temp. Beat eggs, vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating till very stiff peaks form. The meringue mixture will look glossy.

Cover baking sheet with parchment paper. For one Pavlova, use a 9” pie plate as the template. for individual Pavlovas, draw 2” circles that are 2-3 inches apart, leaving room for expansion.

Turn off the heat, and leave the door closed. Allow the meringues to dry inside of the oven for 3 hours or overnight.

To serve, top with ice cream, whip cream and your favourite toppings—store meringues in a cool, dry place.

ENJOY!

Brittney Nordin