Garden Vegetable Quiche With A Cream Cheese Crust

• Crust
• 1 cup all purpose flour
• 1/2 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• Quiche
• 1/2 cup mushroom, diced
• 1/2 cup green pepper, diced
• 1/2 cup zucchini, diced
• 1 small onion, diced (no more than 1/4 cup)
• 1 small carrot, scraped and diced
• 1 teaspoon garlic, minced
• 2 tablespoons butter, melted
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup muenster cheese, may substitute mozzarella (4 oz)
• 3 eggs
• 1 cup milk
• Topping
• 3 tablespoons onions, chopped
• 1 tablespoon butter

1. Combine flour, 1/2 cup butter, and softened cream cheese in a medium bowl, stirring until blended. Shape into a ball. Cover and chill for 30 minutes. (You can do this while you chop veggies and saute them).
2. Saute mushrooms and next 5 ingredients in 2 tbsp melted butter in a large skillet until the vegetables are crisp-tender. Remove from heat; stir in paprika, salt, and pepper. Set aside.
3. Press the chilled pastry evenly on bottom and up sides of a 10 inch pie plate. Sprinkle muenster cheese over the pastry. Spoon reserved sauteed vegetables evenly over the cheese.
4. Combine the eggs and milk in a medium bowl. Beat with a wire whisk until blended. Pour the egg mixture over the vegetables.
5. Saute 3 tbsp chopped onion in 1 tbsp butter in a small skillet until tender. Drain, and sprinkle the onions over the quiche. Bake uncovered at 350 degrees for 40 to 45 minutes, or until set and lightly browned.
6. Let stand 5 minutes before serving.

crust, flour, butter, cream cheese, mushroom, green pepper, zucchini, onion, carrot, garlic, butter, paprika, salt, pepper, muenster cheese, eggs, milk, topping, onions, butter

Taken from www.food.com/recipe/garden-vegetable-quiche-with-a-cream-cheese-crust-460833 (may not work)