Sun-Drenched Quiche

Directions

For pastry:

In a large mixing bowl stir together flour and the ½ teaspoon salt.

Cut in shortening and butter or margarine until mixture resembles coarse crumbs.

Sprinkle on water, 1 tablespoon at a time, tossing with a fork until pastyr is moist enough to hold together.

Shape dough into a ball, then flatten into a disk.

Wrap in palstic wrap and refrigerate for 1 hour.

Roll pastry between 2 sheets of waxed paper into an 11 inch circle. Ease pastry into a 9-inch pie plate; trim and flute edge.

In a small skillet cook green onion in hot oil over medium heat about 1 mintue. Spread in bottom of prepared crust.

Sprinkle mozzarella cheese, basil, parmesan cheese, and sun-dried tomatoes into crust.

In a mixing bowl, whisk together the eggs, half and half, or ligth cream, salt, pepper, red pepper, and nutmeg.

Pour egg mixture evenly into crust.

Bake in a 425℉ (220℃). oven for 15 mintues.

Reduce oven temperature to 375℉ (190℃). and bakd about 25 minutes more or until filling is just set in center.

Let stand for 5 to 10 minutes before cutting into wedges.