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Garden vegetable quiche

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Ingredients/Components

all-purpose flour - 1 c
margarine, softened - 1/2 c
pkg - 1 oz
diced fresh mushrooms - 1/2 c
diced green pepper - 1/2 c
diced zucchini - 1/2 c
small onion, diced - 1 item
small carrot, diced - 1 item
garlic, minced - 1 tsp
margarine - 3 Tbsp
paprika - 1 tsp
Mozzarella cheese - 1 c
eggs - 3 item
milk - 1 c
chopped onion - 3 Tbsp
salt - 1/2 tsp
pepper - 1/4 tsp

How to make garden vegetable quiche:

Combine flour, 1/2 cup butter and softened cream cheese in a medium bowl, stirring until blended. Shape into a ball. Cover and chill 30 minutes. Saute mushrooms, pepper, zucchini, onion, carrot and garlic in 2 tablespoons margarine until vegetables are crisp-tender. Remove from heat; stir in paprika, salt and pepper. Set aside. Pass chilled pastry evenly on bottom and sides of 10-inch pie plate. Sprinkle cheese over bottom of shell. Spoon sauteed vegetables evenly over cheese. Combine eggs and milk in a medium bowl; beat with a wire whisk. Pour egg mixture over vegetables. Saute chopped onion in 1 tablespoon margarine until tender; drain and sprinkle over quiche. Bake, uncovered, at 350° for 40 to 45 minutes or until set and lightly browned. Let stand 5 minutes before serving.

Recipe categories: Cheese, Main dish, Savory pies.

Rating:

Average rating: 3, total votes: 9

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