Vegetable Quiche

[chrisblu]

Vegetable Quiche
Vegetarian
Mostly Original Creation By: Christine Blubaugh
Total Time: Approx. 1 Hour 15 minutes


Crust:
1 1/4 C flour (I use spelt)
1/2 C butter
1/4 tsp salt
2 T cold water

Filling:
6 eggs
1 C milk
1 1/2 C shredded cheddar cheese
2 T flour
1 small onion, diced
1/2 C shittake mushrooms, sliced
1 zucchini, chopped
1 small bell pepper, chopped
3 cloves garlic, minced
1/4 C packed fresh basil, chopped
sea salt
pepper

Heat oven to 350

To Make Crust:
Cut cold butter into flour and salt (I rub a little cooking oil on my hands and use them,
but a tool specifically for this purpose does exist)
Add cold water and mix thoroughly.

On a floured surface, roll the dough into a circle roughly 1/8" thick. Transfer the crust
into a 9" deep-dish pie pan. Use a butter knife to cut excess crust from edges of pan.

To Make Filling:
Crack eggs into bowl and whisk slightly. Whisk flour into milk and add to eggs. Stir in garlic
and basil. Add salt and pepper to taste.

Heat small amount of oil in frying pan over med heat. Saute onion for a minute and add mushrooms.
Cover and saute about 5 minutes or until mushrooms have shrunk and released their juices.

Place all vegetables into prepared pie crust. Salt and pepper to taste. Sprinkle cheese over
vegetables. Pour egg mixture over veggies and cheese.

Bake for 50-60 minutes. Top should be golden brown.

A lower fat version of this recipe could be achieved by using non-hydrogenated
margarine and omitting the cheese.





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