Breakfast Vegie-Quiche

Breakfast Vegie-Quiche Recipe:

Breakfast Vegie-Quiche

This recipe is prepared in two parts.

1. Quiche Shell (Pate Brisee)

In food processor with sharp blade, chop 1 1/2 sticks
of frozen butter till chipped to very small pieces.
Add 1 tsp salt, 1 3/4 cups flour and 1/2 c. ice
water. Process till it forms a rough ball that rolls
on top of the blade.

Place crust ball on pastry board and flatten to 1 inch
with chops from side of the hand. Then place between
wax paper sheets (plus a little flour to keep from
sticking) and roll out to over size of 10" pie plate.

Place into quiche pan (pie plate is just as good) and
top with wax paper. Place in freezer for 20 minutes.
Bake at preheated 375 degrees for full 30 minutes.
Fork center half way in time.

2. Vegie Filling

1 1/2 cup of finely chopped vegies. (your choice)

Saute onions, carrots and green peppers before adding
to other vegies like cauliflower, yellow squash,
zucchini, etc. Be sure you have several colors. Place
vegie pieces in bowl with 6 eggs (whipped), 1 1/4 c
non-fat milk, 1/4 tsp salt and 3 Tbsp flour. Add some
Lorrainne Swiss or other very mild cheese for
sweetness and body. Not much.

FIll cooled pastry shell with egg/vegie mix. Bake 40
minutes at 350 degrees. Let
stand 10 minutes.

Ingredients will refrigerate nicely overnight before
final filling and baking.

Contributed by Georgann Chenault