Leah Ronen's quiche recipe

Preheat oven to 177 - 190 centigrade (depending on your oven)

Dough 1 packet (cup) soft margarine (can simply leave the margarine out to soften) 4 Tablespoons cold water 2 cups flour 1 1/2 tsp. baking powder pinch salt

Combine margaring, flour, baking powder and salt. Slowly add cold water. Press very flat into pyrex pan.

Filling 1/4 cup margarine 4 chopped onions small can of mushrooms or fresh mushrooms Fry onions in margarine till golden. Add mushrooms and fry a little. Take off flame. Put in bowl. Add: 4 beaten eggs 1/2 cup milk 6 ounces grated cheese 2 heaping teaspoons mushroom soup, salt, pepper, grated nutmeg Pour over dough. Sprinkle with walnuts.

Optional: Spread frozen broccoli in the bottom of the pan - substitute cream of broccoli soup for mushroom soup.

Bake 35 - 40 minutes. Cool 10 minutes before cutting.

If reheating: Bake 1/2 hour at 100 centigrade.

Enjoy!

There are a lot of possibilities. What are you looking for in a vegetarian meal? Something that is healthy, cheap, easy, eco-friendly, or just something you can serve vegetarian friends?

Many ethnic foods can easily be converted to vegetarian such as curries and Asian stir-fries. There are also a lot of good pasta recipes that can be made vegetarian. Here's one of my favorite recipes from my mother-in-law:

Fettuccine with Harvest vegetables

• 1/2 lb broccoli, tough ends trimmed off
• 1 lg carrot, peeled and cut into chunks
• 4 cups spinach leaves, rinsed and drained
• 1 sm yellow bell pepper, stemmed, seeded, and quartered
• 1 1/2 cups diced tomatoes
• 2 tbs butter
• 1 clove garlic, minced or pressed
• 1 cup half-and-half
• 8 oz fettuccine
• 1/2 cup Parmesan cheese, grated
• 1/2 tsp salt

Cut broccoli into large chunks. In a food processor or with a knife, finely chop separately the broccoli, carrots, spinach, bell pepper, and tomatoes.

Combine butter and garlic in a 10 to 12 inch frying pan on medium-high heat. Add vegetables; stir often until just tender to bite, 4-5 minutes. Add cream and salt. On high heat, boil, uncovered, until sauce is reduced to 3 1/2 cups, 8-10 minutes.

Meanwhile, in a 5-6 quart pan, cook pasta uncovered, in 4 quarts boiling water until just tender to bite. Add pasta to sauce and mix in cheese.

If you're interested in exploring more vegetarian recipes. See if your public library has any of the following cookbooks:

• Vegetarian Cooking for Everyone by Deborah Madison - A good basic vegetarian cookbook
• Moosewood Cookbook and The Enchanted Broccoli Forest by Mollie Katzen - Vegetarian classics
• The Roasted Vegetable by Andrea Chesman - A great book for anyone interested in incorporating more vegetables into their diet