Ingredients
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1 cup all purpose flour
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1/2 cup butter, softened
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1/2 cup mushroom, diced
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1/2 cup green pepper, diced
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1 small onion, diced (no more than 1/4 cup)
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1 small carrot, scraped and diced
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1 teaspoon garlic, minced
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2 tablespoons butter, melted
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1 teaspoon paprika
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 cup muenster cheese, may substitute mozzarella (4 oz)
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1 cup milk
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3 eggs
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1/2 cup zucchini, diced
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1 (3 ounce) package cream cheese, softened
Instructions
- Combine flour, 1/2 cup butter, and softened cream cheese in a medium bowl, stirring until blended. Shape into a ball. Cover and chill for 30 minutes. (You can do this while you chop veggies and saute them).
- Saute mushrooms and next 5 ingredients in 2 tbsp melted butter in a large skillet until the vegetables are crisp-tender. Remove from heat; stir in paprika, salt, and pepper. Set aside.
- Press the chilled pastry evenly on bottom and up sides of a 10 inch pie plate. Sprinkle muenster cheese over the pastry. Spoon reserved sauteed vegetables evenly over the cheese.
- Combine the eggs and milk in a medium bowl. Beat with a wire whisk until blended. Pour the egg mixture over the vegetables.
- Saute 3 tbsp chopped onion in 1 tbsp butter in a small skillet until tender. Drain, and sprinkle the onions over the quiche. Bake uncovered at 350 degrees for 40 to 45 minutes, or until set and lightly browned.
- Let stand 5 minutes before serving.