Sun-Drenched Quiche

• 1 cup flour, all-purpose
• 1/2 teaspoon salt
• 2 tablespoons butter or margarine
• 3 tablespoons vegetable shortening
• 3 tablespoons water ice cold
• 3 tablespoons scallions, spring or green onions sliced
• 1 tablespoon olive oil
• 2 cups mozzarella cheese shredded
• 1/2 cup basil fresh
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
• 3 tablespoons sundried tomatoes chopped
• 4 large eggs
• 1 pint light cream (half&half)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 dash red pepper flakes
• 1 dash nutmeg

1. For pastry:
2. In a large mixing bowl stir together flour and the 1/2 teaspoon salt.
3. Cut in shortening and butter or margarine until mixture resembles coarse crumbs.
4. Sprinkle on water, 1 tablespoon at a time, tossing with a fork until pastyr is moist enough to hold together.
5. Shape dough into a ball, then flatten into a disk.
6. Wrap in palstic wrap and refrigerate for 1 hour.
7. Roll pastry between 2 sheets of waxed paper into an 11 inch circle.
8. Ease pastry into a 9-inch pie plate; trim and flute edge.
9. In a small skillet cook green onion in hot oil over medium heat about 1 mintue.
10. Spread in bottom of prepared crust.
11. Sprinkle mozzarella cheese, basil, parmesan cheese, and sun-dried tomatoes into crust.
12. In a mixing bowl, whisk together the eggs, half and half, or ligth cream, salt, pepper, red pepper, and nutmeg.
13. Pour egg mixture evenly into crust.
14. Bake in a 425F (220C).
15. oven for 15 mintues.
16. Reduce oven temperature to 375F (190C).
17. and bakd about 25 minutes more or until filling is just set in center.
18. Let stand for 5 to 10 minutes before cutting into wedges.

flour, salt, butter, vegetable shortening, water, scallions, olive oil, mozzarella cheese, basil fresh, parmesan, tomatoes, eggs, light cream, salt, black pepper, red pepper, nutmeg

Taken from recipeland.com/recipe/v/sun-drenched-quiche-38176 (may not work)