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Mixed Vegetable Quiche


1 (9 inch) pie shell
6 eggs, beaten
3/4 c. cooked mixed vegetables, drained
1/2 c. Cheddar cheese, shredded
1 c. half & half, light cream or milk
2 tbsp. instant minced onion
1/2 tsp. salt
1/2 tsp. oregano, crushed


Brush the inside of the pie shell with a small amount of the beaten eggs. Prick bottom and sides with a fork. If using a pie plate, bake shell in preheated oven at 450 degrees for 5 minutes. If using a metal pie pan, bake shell at 425 degrees. Set pie shell aside. Reduce oven temperature to 375 degrees for pie plate, 350 degrees for metal pie pan. Stir together vegetable and cheese. Put in pie shell. To the beaten eggs, add remaining ingredients. Beat until well blended. Pour over vegetable mixture. Bake in preheated oven 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. You may use a thawed, frozen deep-dish pie shell. Prebake shell in preheated 425 degree oven. Bake quiche at 350 degrees 35 to 40 minutes. I saute pork sausage and add to this also.

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