Vegetable Quiche

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      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.

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