ANY-KIND-OF-QUICHE

Be creative with your own combinations.

FOR THE CRUST:
1 (3 oz.) pkg. cream cheese
1/2 cup butter
1 cup flour
FOR THE FILLING:
3 tablespoons chopped shallot or onion
3 tablespoons butter
5 eggs, beaten
1 1/2 cups half and half cream
1 teaspoon salt
1/8 teaspoon fresh ground pepper
1/8 teaspoon nutmeg
choice of the fillings below

TO MAKE THE CRUST:
Mix all ingredients in food processor or mixer until dough, just forms a soft ball. Press into 10-inch quiche dish or pie plate. Flute edges. Chill while preparing filling.

TO MAKE THE FILLING:
Saute shallot or onion in butter for 3 minutes.

Add, from your choice of fillings, any vegetables which require sauteing; cook until barely tender.

Add other ingredients from your choice of fillings; spread this mixture evenly over unbaked crust.

Beat together eggs, cream, salt, pepper, and nutmeg; pout into crust.

Bake at 375 degrees F for 40-50 minutes until set. Let stand 5 minutes before serving.

FILLING #1:
3/4 cup cooked broccoli
1 cup chopped ham
1 cup grated Swiss cheese

FILLING #2:
1 (10 oz.) pkg. frozen spinach, thawed squeezed dry
1 cup crumbled cooked Italian sausage
1 cup mixed grated cheese; mozzarella and cheddar

FILLING #3:
1 1/2 cups zucchini, thinly sliced, sautéed
1 cup sliced onion, sautéed
1/2 cup diced tomatoes
1 cup Monterey Jack cheese, grated

FILLING #4:
1 (6 oz.) can crabmeat, flaked
2 cups mushrooms, sliced and sautéed
1 cup Swiss cheese, grated

Makes 1 (10-inch) quiche
Source: Brunch Basket: A Collection of Recipes for Brunch and Light Meals from the Junior League of Rockford, Illinois