Garlic crust
2 or more lg. cloves garlic
2 tbsp. butter
1 c. sliced fresh mushrooms
1 c. coarsely chopped fresh spinach
1/2 c. grated carrots
2 lg. eggs
2/3 c. milk
3/4 tsp. salt
1/4 tsp. tarragon, crumbled
1/4 tsp. dill weed
3/4 c. grated Gruyere or Swiss cheese

GARLIC CRUST:

1 c. all-purpose flour
1/2 tsp. salt
1/4 c. shortening
2 tbsp. butter
1 sm. clove garlic
1 1/2 tbsp. milk

Combine flour and salt. Cut in shortening and butter until particles are the size of peas.

Press garlic clove through garlic press to measure 1/8 teaspoon. Sprinkle milk over flour mixture, mixing to a tiff dough. Add a few drops more milk, if needed. Shape into a ball.

Roll out to a 10 inch circle. Fill into 8 inch quiche pan 3/4 inch deep.

To partially bake crust, set a sheet of foil in the quiche pan and add a 1/2 inch layer of uncooked beans (or aluminum pie weights). Bake in hot oven (425 degrees).