Vegetable Quiche
1 cup all-purpose flour
1/4 tsp thyme
1/4 tsp oregano
dash salt
3 tbs butter
3 tbs shortening
3 to 4 tbs milk
2 cups shredded sharp Cheddar cheese
1/2 cup cauliflower, cooked and well drained, cut into smaller pieces
1/2 cups frozen peas and diced carrots, cooked and well drained
3 tbs flour
1/2 tsp thyme
1/2 teaspoon salt
1/4 tsp oregano
1/8 tsp garlic powder
1/8 tsp pepper
1 tbs butter
1/2 cup chopped onion
1 1/4 cups milk
3 eggs, beaten
Crust -- Combine flour, 1/4 teaspoon thyme and 1/4 teaspoon oregano. Cut in 3 tablespoons butter and 3 tablespoons shortening until mixture resembles coarse crumbs. Sprinkle with the milk, one tablespoon at a time, mixing until dry ingredients are moistened. Shape dough into a ball. Roll out on a lightly floured surface to form a circle 12-inches in diameter. Line a 9-inch pie plate with pastry. Turn under edges and flute, forming a rather high rim.
Filling -- Combine cheese, vegetables, flour, thyme, salt, oregano, garlic powder, and pepper. Gently toss. Place cheese mixture in bottom of pie crust. Melt butter in a skillet. Saute onion until tender, about 5 minutes. Sprinkle onion over cheese mixture. Combine milk and eggs. Pour over cheese mixture. Bake at 350° 45 to 50 minutes, or until a knife inserted in the center comes out clean. Let vegetable quiche stand 10 to 12 minutes before serving.