Yields 2 quiches; each serves 6-8
Dough (for 2-by-9-inch baking rings)
1 egg yolk
1½ cups all-purpose flour
4 tablespoons margarine
¼ cup ice water
Filling
12 eggs
3 cups cream
1 pinch salt
3 small carrots, diced
1 small onion, diced
1 zucchini, diced
1 yellow squash, diced
1 cup mushrooms, sliced
1 cup broccoli florets
1 cup green beans
Butter, to taste
White pepper, salt, and
Thyme, to taste
3 tomatoes, sliced
Directions for Dough
Preheat oven to 350°. Mix and roll the dough, line the shells, and bake till light brown.
Directions for Filling
Preheat oven to 350°. Mix eggs, cream, and salt in bowl, and set aside. Mix all vegetables (except tomatoes), and sauté in a little butter, season with white pepper, salt, and thyme to taste. Fill the baked quiche shells with vegetable mix, and top with the egg and cream mixture. Mix well. Arrange the sliced tomatoes on top, and sprinkle a little thyme over the tomatoes. Bake on a sheet pan for approximately two-and-a-half hours. Cool before cutting.