At Shelley's request: Vegetarian Quiche. This came from my Better Homes and Garden cookbook and has been a family favorite (I think).
1 Recipe Pastry for Single-Crust Pie
1/2 C Shredded Swiss cheese
1/2 C Shredded Cheddar cheese
1/2 C Shredded Carrot (I buy the pre-shredded carrot at the store.)
1/3 C Sliced Green Onions (about 3)
1 T all-purpose flour
4 Slightly beaten eggs
1 1/2 C half-and-half, light cream or milk (I use milk, but not skim)
1/4 t salt
1/8 t pepper
1/8 t garlic powder
1. Prepare pastry for single-crust pie. Line the unpricked pastry shell with a double thickness of foil. (This prevents bubbling.) Bake in a 450 degree oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees.
2. Toss together Swiss cheese, cheddar cheese, carrot, green onions, and flour. Sprinkle 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 degree oven for 35 to 40 minutes or until a knife inserted near the center comes out clean.( It takes a lot longer to cook in my oven, so watch it!) If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes before serving. Makes 6 servings.
