Garden Vegetable Quiche With A Cream Cheese Crust

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 cup all purpose flour
• 1/2 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup mushroom, diced
• 1/2 cup green pepper, diced
• 1/2 cup zucchini, diced
• 1 small onion, diced (no more than 1/4 cup)
• 1 small carrot, scraped and diced
• 1 teaspoon garlic, minced
• 2 tablespoons butter, melted
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup muenster cheese, may substitute mozzarella (4 oz)
• 3 eggs
• 1 cup milk
• 3 tablespoons onions, chopped
• 1 tablespoon butter

Recipe

• 1 combine flour, 1/2 cup butter, and softened cream cheese in a medium bowl, stirring until blended. shape into a ball. cover and chill for 30 minutes. (you can do this while you chop veggies and saute them).
• 2 saute mushrooms and next 5 ingredients in 2 tbsp melted butter in a large skillet until the vegetables are crisp-tender. remove from heat; stir in paprika, salt, and pepper. set aside.
• 3 press the chilled pastry evenly on bottom and up sides of a 10 inch pie plate. sprinkle muenster cheese over the pastry. spoon reserved sauteed vegetables evenly over the cheese.
• 4 combine the eggs and milk in a medium bowl. beat with a wire whisk until blended. pour the egg mixture over the vegetables.
• 5 saute 3 tbsp chopped onion in 1 tbsp butter in a small skillet until tender. drain, and sprinkle the onions over the quiche. bake uncovered at 350 degrees for 40 to 45 minutes, or until set and lightly browned.
• 6 let stand 5 minutes before serving.