Vegetarian Quiche

Ingredients

• 2 tablespoons butter 
• 0.3 teaspoon curry powder 
• 5  eggs 
• 0.5 cup mushrooms fresh sliced
• 1 clove garlic minced
• 1  bell pepper green chopped
• 1 pinch ground cinnamon 
• 0.3 teaspoon ground pepper black
• 0.3 cup milk 
• 1.5 cups onion chopped
• 0.3 cup parmesan cheese grated
• 9 inch unbaked pastry shell 
• 0.5 teaspoon salt 
• 0.3 cup cheddar cheese shredded
• 1 cup tomatoes chopped
• 0.5 cup zucchini chopped

Equipment

• bowl
• frying pan
• oven
• knife
• aluminum foil

Directions

1. Sprinkle 1 teaspoon salt over zucchini and let sit for 10 minutes to drain water.
2. Preheat oven to 450 degrees F (235 degrees C). Line pastry shell with a double thickness of heavy-duty aluminum foil.
3. Bake pastry shell in preheated oven for 5 minutes; remove foil and bake until shell is lightly browned, about 5 minutes longer.
4. Reduce oven heat to 350 degrees F (175 degrees C).
5. Melt butter in a large skillet over medium heat; cook and stir onion, green pepper, tomatoes, mushrooms, garlic, and zucchini until just tender, about 5 minutes. Stir in curry powder, 1/2 teaspoon salt, pepper, and cinnamon; spoon vegetable mixture into crust.
6. Beat eggs in a bowl; stir in milk, Parmesan cheese, and Cheddar cheese. Carefully pour egg mixture over vegetables.
7. Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes.
8. Let stand 5 minutes before cutting.