Vegetarian Quiche

 

This recipe is taken from the Better Homes and Gardens New Cookbook with minor modifications
1 recipe for Pastry for Single-Crust Pie (see my Plain Pastry recipe under Dessert)
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
1/2 cup shredded carrot
1/3 cup sliced green onions
1 tablespoon all-purpose flour
4 slightly beaten eggs
1 1/2 cups half and half, light cream, or milk (I used half and half)
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder

1. Prepare Pastry for Single-Crust Pie.  Line the unpricked pastry shell with a double thickness of foil.  Bake in a 450 oven for 8 minutes.  Remove foil.  Bake for 4 to 5 minutes more or till pastry is set and dry.  Remove from oven.  Reduce oven temperature to 325.
2. Toss together Swiss cheese, cheddar cheese, carrot, green onions, and flour in a ziploc plastic bag.  Shake bag.  Spread mixture over the bottom of the pastry shell.
3.  In a medium mixing bowl stir together eggs, half-and-half, salt, pepper, and garlic powder.
4. Pour egg mixture into the hot, baked pastry shell.  Bake in the 325 oven for 35 to 40 minutes (mine actually took 45 minutes) or till a knife inserted near the center comes out clean.  Let stand 10 minutes before serving.  Makes 6 servings.

***I served this for dinner with hash browns and for my meat eating family members some bratwurst.  I love "breakfast" for dinner or any time for that manner.  We finished the meal with some homemade raspberry pie and homemade ice cream to go on top.  This recipe is also great for brunches, potlucks, or for egg lovers.