Garden-Fresh Quiche

3 large eggs, beaten

1 (8-ounce) package cream cheese

¼ cup heavy cream

2 tablespoons all-purpose flour

½ cup peeled, chopped, and seeded tomato

½ cup finely chopped green onions

¼ cup frozen green peas

¼ cup grated carrot

1 teaspoon salt

teaspoon dried basil

½ teaspoon pepper

¼ cup grated Jarlsberg cheese

1 (9-inch) unbaked deep-dish piecrust (page 184)

¼ cup grated sharp Cheddar cheese

Preheat the oven to 350 degrees. In a large bowl beat the eggs, cream cheese, and cream together with a handheld electric mixer until smooth. Gradually add the flour and whip until blended. Fold in the tomato, green onions, green peas, and carrot, one at a time, and then fold in the salt, basil, and pepper. Add the Jarlsberg cheese and pour the mixture into the piecrust, topping with the Cheddar cheese. Bake for 25 minutes, or until the top is a golden bubbly delight. Remove the quiche from the oven and allow it to cool for about 5 minutes before cutting and serving.

Makes 6 servings