Garden Vegetable Quiche

Directions

1. 1
   Combine flour, 1/2 cup butter and softened cream cheese in a medium bowl, stirring until blended.
2. 2
   Shape into a ball.
3. 3
   Cover and chill 30 minutes.
4. 4
   Saute mushrooms, pepper, zucchini, onion, carrot and garlic in 2 tablespoons margarine until vegetables are crisp-tender.
5. 5
   Remove from heat; stir in paprika, salt and pepper. Set aside.
6. 6
   Pass chilled pastry evenly on bottom and sides of 10-inch pie plate.
7. 7
   Sprinkle cheese over bottom of shell.
8. 8
   Spoon sauteed vegetables evenly over cheese.
9. 9
   Combine eggs and milk in a medium bowl; beat with a wire whisk.
10. 10
    Pour egg mixture over vegetables.
11. 11
    Saute chopped onion in 1 tablespoon margarine until tender; drain and sprinkle over quiche.
12. 12
    Bake, uncovered, at 350° for 40 to 45 minutes or until set and lightly browned.
13. 13
    Let stand 5 minutes before serving.