Garden Vegetable Quiche
Garden Vegetable Quiche is an impressive dinner. Made with 1 c. all-purpose flour, 1/2 c. margarine, softened, 1 (3 oz.) pkg. cream cheese, 1/2 c. diced fresh mushrooms and 1/2 c. diced green pepper, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
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 350Β° for 40 to 45 minutes or until set and lightly browned.
Let stand 5 minutes before serving.
π· Perfect Pairings
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