Vegetable Quiche

1 cup all-purpose flour
1/4 tsp dried leaf thyme, crumbled
1/4 tsp dried leaf oregano, crumbled
dash salt
3 Tbsp butter
3 Tbsp shortening
3-4 Tbsp milk

Filling:
2 cups shredded cheddar cheese
1/2 cup cauliflower, cooked and well drained, cut into smaller pieces
1/2 cups frozen peas and diced carrots, cooked and well drained
3 Tbsp flour
1/2 tsp dried leaf thyme, crumbled
1/2 tsp salt
1/4 tsp dried leaf oregano, crumbled
1/8 tsp garlic powder
1/8 tsp pepper
1 Tbsp butter
1/2 cup chopped onion
1 1/4 cups milk
3 eggs, beaten

Preparation:
Combine flour, 1/4 teaspoon thyme and 1/4 teaspoon oregano. Cut in 3 tablespoons butter and 3 tablespoons shortening until mixture resembles coarse crumbs. Sprinkle with the milk, one tablespoon at a time, mixing until dry ingredients are moistened. Shape dough into a ball. Roll out on a lightly floured surface to form a circle 12-inches in diameter. Line a 9-inch pie plate with pastry; turn under edges and flute, forming a rather high rim.

For filling, combine cheese, vegetables, flour, thyme, salt, oregano, garlic powder, and pepper; gently toss. Place cheese mixture in bottom of pie crust. Melt butter in a skillet; saute onion until tender, about 5 minutes. Sprinkle onion over cheese mixture. Combine milk and eggs; pour over cheese mixture. Bake at 350° 45 to 50 minutes, or until a knife inserted in the center comes out clean. Let vegetable quiche stand 10 to 12 minutes before serving.