Garden Vegetable Quiche With A Cream Cheese Crust

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This quiche is so full of goodness it can be dinner! equally good at a brunch. This recipe is fabulous to use up those bits of veggies that i always seem to be accumulating.....anyone else have that problem? the cream cheese crust is a bonus! from spice and spirit cookbook. chill time for pastry isn't included in the prep time, since you can do this while making the rest of the recipe.

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Steps

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Combine flour , 1 / 2 cup butter , and softened cream cheese in a medium bowl , stirring until blended.

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Shape into a ball.

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Cover and chill for 30 minutes.

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Saute mushrooms and next 5 ingredients in 2 tbsp melted butter in a large skillet until the vegetables are crisp-tender.

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Remove from heat.

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Stir in paprika , salt , and pepper.

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Set aside.

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Press the chilled pastry evenly on bottom and up sides of a 10 inch pie plate.

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Sprinkle muenster cheese over the pastry.

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Spoon reserved sauteed vegetables evenly over the cheese.

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Combine the eggs and milk in a medium bowl.

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Beat with a wire whisk until blended.

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Pour the egg mixture over the vegetables.

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Saute 3 tbsp chopped onion in 1 tbsp butter in a small skillet until tender.

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Drain , and sprinkle the onions over the quiche.

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Bake uncovered at 350 degrees for 40 to 45 minutes , or until set and lightly browned.

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Let stand 5 minutes before serving.

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Ingredients

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flour, butter, cream cheese, mushroom, green pepper, zucchini, onion, carrot, garlic, paprika, salt, pepper, muenster cheese, eggs, milk, onions