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
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 pastyr is moist enough to hold together. Shape dough into a ball, then flatten into a disk. Wrap in palstic wrap and refrigerate for 1 hour. Roll apstry 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 mintue. 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 ligth cream, salt, pepper, red pepper, and nutmeg. Pour egg mixture evenly into crust. Bake in a 425? oven for 15 mintues. Reduce oven temperature to 375? and bakd about 25 minutes more or till filling is just set in center. Let stand for 5 to 10 minutes before cutting into wedges. Source: Food Editors’ Treasued Recipes.