Vegetable Quiche with Cornmeal Crust

[liquidwomyn]

I made this the other night, using leftover vegetables. It is an old classic for me and rather simple to put together. You can use whatever vegetables and cheese you think will go together well. I like it for the cornmeal crust, as I am a huge cornmeal fan. I got the recipe (with my own alterations) from the More-With-Less Cookbook, which has some useful recipes.



Crust:
Combine in a bowl
1/2 cup cornmeal
3/4 cup sifted flour
1/2 teaspoon salt
1/8 teaspoon pepper
Cut in:
1/3 cup shortening (I use margarine), soft
Sprinkle over while tossing with a fork:
3 tablespoons cold water
Stir lightly until mixture will form a ball. Roll out on lightly floured board. Fit loosely into 9" pie plate; fold edge under and flute.

Preheat oven to 425 degrees.

Filling:
Lay on bottom of unbaked crust:
6 slices or 1 1/4 cup shredded cheese
Spread over cheese:
vegetables chopped into small pieces
Combine in a bowl:
5 eggs
3/4 light cream or evaporated milk (I use skim milk.)
1 teaspoon salt
1/4 teaspoon cayenne pepper
Beat until well blended. Pour over vegetables. Bake for 15 minutes. Reduce temperature to 350 degrees and continue baking 25-30 minutes. Let stand 10 minutes before cutting and serving.