*  Exported from  MasterCook  *

                           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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