Vegetarian Quiche

This recipe comes from Miss Annabelle's tea room in Loveland, Ohio.

1 cup Bisquick
2 1/2 cups half & half
4 eggs
1/2 tsp oregano
1 tsp salt
dash pepper
1/4 tsp garlic powder
3/4 cup chopped vegetables of choice (broccoli, cauliflower, spinach, tomatoes, etc)
1 cup grated swiss or cheddar cheese
1 TBSP chopped onion

Grease a 10" pie plate-
In a large bowl, combine the first 7 ingredients with a mixer, fold in remaining ingredients and mix well using a spoon.  Pour into the pie plate and bake for about 50 minutes until the center is firm.

Serves 6

Vegetable Lasagna Pinwheels

12 ounces lasagna noodles
32 ounce can plum tomatoes
2  TBSP Olive Oil
2   Medium onions, chopped
3 cloves garlic, minced
1 cup chopped zucchini
1 cup chopped broccoli
1 tsp basil
1 tsp oregano
1 tsp garlic powder
1 tsp. pepper
1 tsp dried red pepper - crushed
3 cups low-fat cottage cheese
4 cups marinara sauce
4 TBSP shredde Parmesan cheese

Prepare lasagna noodles as directed on the package but do NOT add salt to the water. Drain  and set aside.

Drain and chop tomatoes, reserving liquid

Heat oil in a large skillet and saute onions and garlic until golden brown

Add zucchini, broccoli, tomatoes, reserved liquid and spices, simmer covered for 10 minutes stirring occasionally.

Preheat oven to 350 degrees

Lay 3 noodles side by side, touching each other.
Layer cottage cheese and vegetable sauce on top of noodles
Roll up each noodle separately and place in a casserole dish
Continue until all noodles are used and in the casserole dish.
Cover with marinara sauce
Top with Parmesan cheese
Bake for 25 minutes

Serve immediately

Serves   3 - 4

Breakfast Spinach Tarragon Quiche Phyllo Cups

6 sheets phyllo dough, thawed
6 eggs, organic
6 tablespoons water
12 ounces spinach, drained well
1/2 cup shredded white cheddar cheese (or any shredded cheese you like)
2 tablespoons all purpose white whole wheat flour
1 tablespoon dried tarragon
Salt and pepper to taste
spray organic olive oil

Preheat oven to 425 degrees. In a bowl, mix together eggs, water, spinach, cheese, flour, tarragon, and salt and pepper until well blended.

Open Phyllo dough and on a dry surface, open the inner package and lay the dough sheets out flat. Remove six sheets and place under a slightly damp, clean kitchen towel. Place the remainder back into the package as it was removed and place back in freezer. Remove the kitchen towel and cut the Phyllo dough into approximately six even squares. They won’t be exactly even, but that’s fine for this recipe.

In a large muffin pan (at least 6 muffin openings), place the fillo dough squares into each of the muffin cups so some of the dough extends past the rim of the muffin cup. Repeat for remaining five cups. Spray the fillo cups with a light spray of the olive oil. Equally divide quiche mixture into each of the fillo cups taking care not to overfill. Bake in a 425 degree oven for approximately 10 to 12 minutes or until fillo is slightly brown and quiche is firm to the touch. Ovens vary in temperature so pay attention. Carefully remove from muffin tins and allow to slightly cool. Best served warm.

Serving
Serves 5-6

Garlic Basil Tomato Pie

"Another terrific tomato pie. I adapted this one from a winner in the 1996 Pillsbury Bake-Off."

1 nine inch piecrust
1 tablespoon olive oil
1/2 cup torn fresh basil leaves
1 tablespoon minced fresh garlic
8 ounces provolone cheese, thinly sliced
8 ripe plum tomatoes, thinly sliced, seeded
1/2 cup freshly grated Parmesan cheese

Bake piecrust at 375 degrees 10 minutes, or until light brown. Meanwhile, in small saucepan, combine oil and garlic. Cook over low heat just until heated, stirring occasionally. Arrange half of the provolone cheese over the partially baked crust. Sprinkle with half of the basil and top with half of the tomatoes. Sprinkle with half of the Parmesan cheese. Repeat layers. Finally, spoon garlic mixture over pie. Bake at 375 degrees for 15-18 minutes or until cheese is melted and crust is deep golden brown. Let stand 5 minutes.

Serves 8.

Roasted Vegetable Pizza

Roasted Vegetable Pizza
• 1 10-ounce tube refrigerated pizza dough
• 4 tablespoons garlic-flavored olive oil or regular olive oil
• (if desired add rosemary, chili pepper flakes etc. to the garlic oil –yum)
• 8 cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 medium zucchini, quartered lengthwise, cut crosswise into 1/2-inch-thick pieces (about 1 3/4 cups)
• 1 small red onion, thinly sliced (about 2 cups)
• 1 8-ounce package shredded 3- or 4-cheese pizza blend
• 3 tablespoons chopped fresh basil
Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425°F. Unroll pizza dough and place on heavy large baking sheet. Press or stretch to 13x9-inch rectangle. Brush with 1 tablespoon oil. Toss tomatoes, bell pepper, zucchini, and onion with remaining 3 tablespoons oil in large bowl. Arrange vegetables on large rimmed baking sheet. Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes. Remove from oven. Sprinkle crust with cheese and top with vegetables. Top with basil and bake until cheese is melted and bubbly, about 3 minutes. Cut into squares and serve.

Great recipe, looked amazing. I would just suggest some salt and pepper, and I really liked another chefs suggestion of adding It made it fantastic!

Tuscan Vegetable Soup

Ellie Krieger Recipe

This is her original recipe tweaked by me.

Serves: 6 servings (1 1/2 cups each)

2 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1 large onion, diced
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
2 clove garlic, minced
dash red pepper flakes
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage OR Rosemary leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves ( or use cabbage and cook longer)
1/3 cup freshly grated Parmesan, optional

Cooked Italian Sausage or cooked pasta could also be added for more flavor.

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 20- 30 minutes.

Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

Serve topped with Parmesan, if desired.