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Sun-Drenched Quiche
Recipe By : http://www.geocities.com/NapaValley/Vineyard/3207/
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
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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
refrigerate for 1 hour. Roll apstry between 2 sheets of waxed paper
into an 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
crust.
Bake in a 425° oven for 15 mintues. Reduce oven temperature to 375°
and bakd about 25 minutes more or till filling is just set in center.
Let stand for 5 to 10 minutes before cutting into wedges. Source: Food
Editors' Treasued Recipes.
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