Recipe: California Vegetable Quiche with Garlic Crust (using mushrooms, spinach and cheese)

CALIFORNIA VEGETABLE QUICHE

"A delectable dish the whole family will love. With the addition of chopped fresh garlic to the custard filling and more fresh garlic mixed into the flaky crust, you can create a compelling creation that's sheer wizardry!"

FOR THE GARLIC CRUST:
1 cup all-purpose flour, sifted
1/2 tsp salt
1/4 cup shortening
2 tbsp butter or margarine
1 small garlic clove, pressed through garlic press to measure 1/8 tsp.
1 1/2 tbsp milk

FOR THE QUICHE:
2 or more large garlic cloves
2 tbsp 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 tsp salt
1/4 tsp tarragon, crumbled
1/4 tsp dill weed
3/4 cup grated Gruyere or Swiss cheese

Preheat oven to 425 degrees F.

TO PREPARE THE 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. Roll crust out to a 10-inch circle. Fit into 8-inch quiche pan 3/4-inch deep. 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 425 degrees F. 10 minutes until crust is partially baked. Remove foil and weights.

TO PREPARE THE FILLING:
Meanwhile, finely chop garlic to measure 1 tablespoon. Melt butter and add garlic and mushrooms. Saute 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 filling into partially baked shell.

Return to rack of oven and reset thermostat to moderate (350 degrees F). Bake about 35 minutes, until set in center. Remove from oven and cool at least 15 minutes, before cutting.

Makes 1 (8-inch) quiche, 8 servings
Source: Christopher Ranch of Gilroy
From: CC/CA