Garden Vegetable Quiche With a Cream Cheese Crust

Recipe by breezermom
READY IN: 1hr 20mins
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Combine flour, 1/2 cup butter, and softened cream cheese in a medium bowl, stirring until blended. Shape into a ball. Cover and chill for 30 minutes. (You can do this while you chop veggies and saute them).
  • Saute mushrooms and next 5 ingredients in 2 tbsp melted butter in a large skillet until the vegetables are crisp-tender. Remove from heat; stir in paprika, salt, and pepper. Set aside.
  • Press the chilled pastry evenly on bottom and up sides of a 10 inch pie plate. Sprinkle muenster cheese over the pastry. Spoon reserved sauteed vegetables evenly over the cheese.
  • Combine the eggs and milk in a medium bowl. Beat with a wire whisk until blended. Pour the egg mixture over the vegetables.
  • Saute 3 tbsp chopped onion in 1 tbsp butter in a small skillet until tender. Drain, and sprinkle the onions over the quiche. Bake uncovered at 350 degrees for 40 to 45 minutes, or until set and lightly browned.
  • Let stand 5 minutes before serving.
Advertisement