Scrambled Egg Pie
1 cup all-purpose flour, sifted
1/2 teaspoon salt
1/4 cup shortening
2 tablespoons butter or margarine
1 small garlic clove, pressed through garlic press to measure 1/8 tsp.
1 1/2 tablespoons milk
QUICHE:
2 or more large garlic cloves
2 tablespoons butter
1 cup sliced fresh mushrooms
1 cup coarsely chopped fresh spinach
1/2 cup grated fresh carrots
2 large eggs
2/3 cup milk
3/4 teaspoon salt
1/4 teaspoon tarragon, crumbled
1/4 teaspoon dill weed
3/4 cup grated Gruyere or Swiss cheese
GARLIC CRUST: Combine flour and salt. Cut in shortening and butter or margarine until particles are size of peas. Mix garlic with milk and sprinkle over flour mixture, mixing to a stiff dough; adding a few drops more milk, if needed. Shape into a ball.
QUICHE:
Preheat oven to 425ºF. Prepare Garlic Crust and roll out to a 10-inch circle. Fit into 8-inch quiche pan 3/4 inch deep. Set aside while measuring remaining ingredients. Set a sheet of foil in the quiche pan and add a half-inch layer of uncooked beans (or aluminum pie weights). Bake in hot oven 425ºF. 10 minutes until crust is partially baked. Remove foil and weights. Meanwhile, finely chop garlic to measure 1 tablespoon. Melt butter and add garlic and mushrooms. Sauté over moderate heat about 5 minutes, stirring constantly. Add spinach, cover pan and turn heat low. Cook about 2 minutes longer, just until spinach is wilted. Remove from heat and add carrot (if carrot is very moist, squeeze out excess liquid). Beat eggs; stir in milk, salt, herbs and cheese. Add vegetable mixture and mix well. Pour into partially baked shell. Return to lowest rack of oven and reset thermostat to moderate (350ºF.) Bake about 35 minutes, until set in center. Remove from oven and cool at least 15 minutes, before cutting. One 8-inch quiche.
I used Gruyere, carrots, zucchini, mushrooms, onion, and garlic.
(jacked from Basic-Recipes)
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