Sun-drenched quiche

 
                            Sun-Drenched Quiche
 
 Recipe By     : http://www.geocities.com/NapaValley/Vineyard/3207/
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           flour
      1/2  teaspoon      salt
    2      tablespoons   butter or margarine
    3      tablespoons   shortening
    3      tablespoons   ice water
    3      tablespoons   green onion -- sliced
    1      tablespoon    olive oil
    2      cups          mozzarella cheese -- shredded
      1/2  cup           basil -- fresh
      1/4  cup           parmesan cheese -- grated
    3      tablespoons   sun-dried tomatoes -- chopped
    4                    eggs
    1      pint          half and half
      1/4  teaspoon      salt
      1/4  teaspoon      black pepper
           dash          ground red pepper
           dash          nutmeg
 
    For pastry, in a large mixing bowl stir together flour and the 1/2
 teaspoon salt.  Cut in shortening and butter or margarine till mixture
 resembles coarse crumbs.  Sprinkle on water, 1 tablespoon at a time,
 tossing with a fork till pastyr is moist enough to hold together.  Shape
 dough into a ball, then flatten into a disk.  Wrap in palstic wrap and
 refrigerate for 1 hour.  Roll apstry between 2 sheets of waxed paper
 into an 11 inch circle.  Ease pastry into a 9-inch pie plate; trim and
 flute edge.
    In a small skillet cook green onion in hot oil over medium heat about
 1 mintue.  Spread in bottom of prepared crust.  Sprinkle mozzarella
 cheese, basil, parmesan cheese, and sun-dried tomatoes into crust.  In a
 mixing bowl, whisk together the eggs, half and half, or ligth cream,
 salt, pepper, red pepper, and nutmeg.  Pour egg mixture evenly into
 crust. 
    Bake in a 425° oven for 15 mintues.  Reduce oven temperature to 375°
 and bakd about 25 minutes more or till filling is just set in center. 
 Let stand for 5 to 10 minutes before cutting into wedges.  Source:  Food
 Editors' Treasued Recipes.
 
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