Categories: Main Dish, Quiche, Vegetarian

Ingredients

• 4 cups sliced yellow squash
• 8 ounces sliced mushrooms
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/8 teaspoon cayenne pepper
• 4 eggs
• 1/2 cup half-and-half
• 4 ounces shredded gruyere cheese
• 3/4 cup grated parmesan cheese
• 1 (9 inch) pie crusts

Directions

1. In a large skillet, stir/saute squash, mushrooms, peppers, onions, and garlic in heated oil over medium-high heat for 10 minutes.

2. Transfer vegetables to a bowl using a slotted spoon.

3. Sprinkle vegetables with salt and pepper; stir to mix.

4. In another bowl, beat eggs and half-and-half; stir in cheeses.

5. Pour 1/3 of egg mixture into crust.

6. Spoon in half the vegetables.

7. Continue layering, ending with egg mixture.

8. Bake in a 375° oven for 35-40 minutes or until top is golden brown and filling is set.

9. Cool on wire rack for 30 minutes; serve warm.

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