Sun-Drenched Quiche

Sun-Drenched Quiche

3207/ Serving Size :

6 Preparation Time :

Categories : Breakfast

Amount Measure Ingredient -- Preparation Method -- -- --

1 cup flour

1/2 teaspoon salt

2 tablespoons butter or margarine

3 tablespoons shortening

3 tablespoons ice water

3 tablespoons green onion -- sliced

1 tablespoon olive oil

2 cups mozzarella cheese -- shredded

1/2 cup basil -- fresh

1/4 cup parmesan cheese -- grated

3 tablespoons sun-dried tomatoes -- chopped

4 eggs

1 pint half and half 1/4 teaspoon salt

1/4 teaspoon black pepper

dash ground red pepper

dash nutmeg

For pastry, in a large mixing bowl stir together flour and the 1/2

teaspoon salt. Cut in shortening and butter or margarine till mixture

resembles coarse crumbs. Sprinkle on water, 1 tablespoon at a time,

tossing with a fork till pastyr is moist enough to hold together. Shape

dough into a ball, then flatten into a disk. Wrap in palstic wrap and 1 hour. Roll apstry between

2 sheets of waxed paper

11 inch circle. Ease pastry into a 9-inch pie plate; trim and flute edge.

In a small skillet cook green onion in hot oil over medium heat about 1 mintue. Spread in bottom of prepared crust. Sprinkle mozzarella

cheese, basil, parmesan cheese, and sun-dried tomatoes into crust. In a

mixing bowl, whisk together the eggs, half and half, or ligth cream,

salt, pepper, red pepper, and nutmeg. Pour egg mixture evenly into 425 oven for 15 mintues. Reduce oven temperature to

25 minutes more or till filling is just set in center. Let stand for 5 to 10 minutes before cutting into wedges. Source: Food

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