Pass the Veggies!

Kim Conte

Did you know that October is National Vegetarian Awareness Month? What a perfect chance to veg out and try new vegetables that you've never had before.

There are some great resources here to help you get started including the Vegetarian and Vegan Moms group and the Healthy Living Blog.

I'm not a vegetarian, but I have been making an effort to feed my family less meat in order to save money and reap the health benefits of adding more veggies to our diet. Some of my dinners have been more successful than others. A recipe that does seem to go over well is one I modified from Vegetarian Times for Vegetable Quiche. You can make it with zucchini and red bell pepper as the recipe calls for below, or sometimes I subsitute spinach, squash, or whatever else I have around (fresh, frozen, seasonal, etc.).

I know, I know. Quiche?!?!  It doesn't sound like a winner right off the bat. But it's easy, cheap to make, filling, and contrary to the popular saying, my man eats it.

Easy Vegetable Quiche


Store-bought pie crust

2 tsp olive oil

1 large onion, chopped (red, yellow, or white)

2 medium red bell peppers, diced

1.5 zucchini, grated

2 cloves garlic, minced

1 cup firm silken tofu

1 egg

1 tbsp dijon mustard

Salt, pepper

Dried Italian seasoning or fresh basil or whatever herbs you like

Hot pepper flakes (optional, I like it spicy!)


Heat oil in pan. Sautee veggies until soft. Remove from heat and cool completely. Puree tofu, egg, mustard, salt, pepper, seasonings in food processor or blender until smooth. Add to cooled veggies and mix. Poor into crust. Bake at 400F until filling has set (about 35-45 minutes).

Do you have any easy veggie recipes your family likes to eat?

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