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1 cup Flour
1/2 teaspoon Salt
2 Tablespoons Butter or Margarine
3 Tablespoons Shortening
3 Tablespoons Ice Water
3 Tablespoons Green Onion, sliced
1 Tablespoon Olive Oil
2 cups Mozzarella Cheese, shredded
1/2 cup Basil, fresh
1/4 cup Parmesan Cheese, grated
3 Tablespoons Sun-dried Tomatoes, chopped
4 Eggs
1 pint Half and Half
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
Dash ground Red Pepper
Dash Nutmeg
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For pastry, in a large mixing bowl stir together flour and the 1/2 teaspoon salt. Cut in shortening and butter or margarine till mixture resembles coarse crumbs. Sprinkle on water, 1 tablespoon at a time, tossing with a fork till pasty is moist enough to hold together. Shape dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour. Roll a pasty 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 minutes 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 light cream, salt, pepper, red pepper, and nutmeg. Pour egg mixture evenly into crust. Bake in a 425° oven for 15 minutes. Reduce oven temperature to 375° and baked about 25 minutes more or till filling is just set in center. Let stand for 5 to 10 minutes before cutting into wedges.
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