Sauteed Veggie Quiche

A colorful mix of veggies and cheese in a light, crisp garlic flavored crust.

Ingredients:

• Garlic Crust:
• 1 cup all purpose flour
• 1/2 tsp salt
• 1/4 cup shortening
• 2 tbsp butter
• 1 small garlic clove
• 1 1/2 tbsp milk
• Quiche:
• 1 red pepper, diced
• 7-8 mushrooms, sliced
• 1 small head broccoli
• 2 large eggs
• 2 large garlic cloves
• 2/3 cup milk
• 3/4 cup Parmesan or Monterey Jack cheese
• 3/4 tsp salt
• 1/4 tsp dill
• 1/4 tsp tarragon

Directions:

Garlic Crust: Combine flour and salt. Cut in shortening and butter until particles are the size of peas. Mix garlic with milk and sprinkle over flour mixture, mixing to a stiff dough. Add a few drops of milk, if needed. Shape into a ball. Quiche: Preheat oven to 425 degrees. Prepare garlic crust and roll out to a 10 inch circle. Fit into an 8 inch quiche pan 3/4 inch deep then set aside while measuring remaining ingredients. Set a sheet of foil in quiche pan and add a half-inch layer uncooked beans or pie weights. Bake 10 minutes until crust is partially baked. Remove foil and weights. Cut all vegetables and saute with olive oil and butter. In a large bowl mix, beat eggs, milk, salt, herbs and cheese. Once all vegetables are done, add to egg and milk mixture. Pour egg and vegetable mixture into quiche crust and bake, 35 minutes at 350 degrees, on lowest rack of oven. Remove from oven and cool at least 15 minutes before cutting.

Number of Servings: 7-8