For the crust you'll need: 1 1/4 cups flour
1/8 tsp cumin , 1/4 tsp salt, 1/8 tsp black pepper, 1/3 cup butter or shortening, 5 Tbsp ice water,
2 tsp fresh rosemary (chopped),
How to Prepare: Stir flour, cumin, salt and pepper together in a medium bowl. Combine room temperature butter or shortening into dry ingredients, using a pastry blender. Add water evenly in sections and mix together well with a fork. Roll dough into a ball (place in plastic wrap). Refrigerate for 1/2 hour to 2 hours. Place dough on a large cutting board (place flour on board, rolling pin and hands). Roll out w/ rolling pin (12" circle). Roll flattened dough onto rolling pin, to transfer into the 9" pie/quiche plate. Trim dough to edges of plate (crimp as desired). Prick bottom and sides of dough w/ a fork, and sprinkle rosemary evenly over dough. Cover with foil and bake for 8 min on 450 degrees. Remove foil and bake additional 5 minutes.
For the quiche you'll need: 6 eggs beaten, 3/4 cup cream, 1/8 tsp salt, 1/8 tsp black pepper, pinch of ground nutmeg, 2/3 cup shredded mozzarella cheese, 1/4 cup shredded parmesan cheese, 1/4 cup shredded provolone cheese, 1/8 cup sundried tomatoes (finely chopped), 2 Tbsp flour, 2 tsp chopped fresh rosemary
1/4 cup chopped green onions, 1/4 cup artichoke hearts (finely chopped), 1/4 cup chopped squash, 1/4 cup mushrooms (thinly sliced), 1/4 cup bell pepper (finely chopped), 1 to 2 Tbsp fresh basil (thinly sliced into confetti strips), 1 to 2 Tbsp pine nuts How to prepare: In a medium bowl, stir together the eggs, milk, salt/pepper, nutmeg, tomatoes and rosemary. In a separate bowl, mix cheeses and flour. Combine cheese/flour into bowl w/ eggs. Layer the following over the pie crust: onions, artichoke hearts, squash, mushrooms, bell peppers. Pour egg mixture evenly over ingredients in pie crust. Evenly sprinkle basil and pine nuts on top. Bake in 325 degree oven (uncovered) for 35-40 minutes (until set in center). Let cool for 10 minutes.
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