A quiche makes an easy, satisfying main course. This colorful carrot-onion quiche looks and tastes great with a side of dark green vegetables or salad.

Yield 6 servings

Ingredients 1 pie crust made from lining a pie plate with ready made shortcrust pastry
3 Tbsp butter
3 medium onions, minced
3 medium carrots, very thinly sliced
2 Tblsp flour
3 eggs
1 cup milk or evaporated milk
1 cup Swiss cheese, grated
¼-½ tspn salt
¼-½ pepper
1-1½ tspn dried savory, crushed
1-1½ tspn seasoning (mixed herbs or whatever you fancy)
1 t fresh OR 1/3 tspn dried chives, chopped
1 t fresh OR 1/3 tspn dried parsley, chopped
 
Directions Preheat oven to 425F/210C. Roll out pie crust, arrange in pie plate, and bake for 10 minutes, until crust starts to color. Remove from oven and reduce temperature to 325.
Meanwhile, melt butter over medium heat, add onions and carrots, and sauté until carrots are slightly softened, 5-7 minutes. Remove from heat. Stir in flour, then remaining ingredients. Return to stove and dstir until cheese melts.

Pour into pie crust and bake 30-35 minutes, until the top is slightly firm. Remove from oven and let cool for 5 minutes. Slice and serve.
 

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These vegan burgers, made with lentils, are healthy, low-fat, and delicious.

Yield 8-10 burgers

Ingredients 1 cup dry lentils, well rinsed
2½ cup water
½ teaspn salt
1 Tbsp olive oil
½ medium onion, diced
1 medium carrot, diced
½ teaspn pepper
1 teaspn soy sauce, optional
¾ cup rolled oats, finely ground
¾ cup bread crumbs
 
Directions Place the lentils, water, and salt in saucepan, bring to a boil, lower heat, cover, and simmer for about 45 minutes, until water is nearly gone and lentils are very soft, with splitting skins.
Sauté the onion and carrot in oil until soft, about 5 minutes.

Mix the lentils, onions, carrots, pepper, and optional soy sauce in the large bowl, then mix in the ground oats and bread crumbs.

While still warm, form the lentil mixture into patties, which can now be frozen, refrigerated (for up to 5 days), or cooked immediately.

Cooking (2 possibilities):

In a frying pan, heat a bit of oil, place a burger on top, and fry until brown, 1-2 minutes. Repeat on other side and serve.
In a 400ºF/200 C oven, bake the burgers on a greased baking sheet until light brown, about 15 minutes.
 
Notes You can eat these veggie burgers as you would a hamburger - on a bun or toast, topped with ketchup, mustard, mayonnaise, onion, pickles.... 

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Spinach Balls

4 10-oz. boxes of frozen spinach, drained
4 cups of herbed bread crumbs, crushed
2 cups packed Parmesan cheese
1 cup melted butter
8 small green onions, chopped
6 eggs
Dash of nutmeg
 Mix together.
 Form balls.
 Freeze.
 Before serving, bake at 350° for 10-15 minutes.

Sauce 
1 cup Grey Poupon
1 cup honey
2 egg yokes
Mix honey and mustard, and then add egg yokes.
Cook over low heat, stirring constantly until thickened.
Cover and chill.
Serve at room temperature or slightly warmed.

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Southwestern Vegetable Pie

1/4 cup olive oil
12 oz. zucchini, cut into 1/4 inch slices
8 oz. mushrooms
1 large red onion, thinly sliced
1 yellow bell pepper, seeded, thinly sliced
1 red bell pepper, seeded, thinly sliced
1 green bell pepper, seeded, thinly sliced
3 garlic cloves, minced
1 T. fresh thyme, chopped
6 large eggs
1/2 cup whipping cream
1 3/4 tsp. ground black pepper
4 cups 1/2 inch cubes day-old crust less French Bread
2 cups (packed) Swiss cheese (about 8 oz.)
1-8 oz. pkg. chilled cream cheese, diced
 
Preheat oven to 350. Butter 13x9x2 inch glass-baking dish. Heat olive oil in heavy large pot over medium- high heat. Add zucchini, red onion, mushrooms, bell peppers, garlic and thyme, and sauté until vegetables are just crisp tender; about 15 minutes. Cool briefly. Whisk eggs, whipping cream, salt and pepper in large bowl to blend. Stir in bread cubes, Swiss cheese and cream cheese, then vegetables. Pour into prepared dish. Bake pie until egg mixture is beginning to brown on top and bubbling at edges; about 45 minutes. Let stand 10 minutes. Cut into squares and serve warm.

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