Garden Vegetable Quiche With A Cream Cheese Crust - cooking recipe

Ingredients

Crust
1 cup all purpose flour
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
Quiche
1/2 cup mushroom, diced
1/2 cup green pepper, diced
1/2 cup zucchini, diced
1 small onion, diced (no more than 1/4 cup)
1 small carrot, scraped and diced
1 teaspoon garlic, minced
2 tablespoons butter, melted
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup muenster cheese, may substitute mozzarella (4 oz)
3 eggs
1 cup milk
Topping
3 tablespoons onions, chopped
1 tablespoon butter

Preparation

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.