Summer Harvest

Here is a recipe that uses veggies from the summer abundance.



Vegetable Quiche

1 unbaked pastry shell (9 inch)

1/2 cup chopped onion

1 medium chopped green pepper

1 1/4 cups chopped tomatoes

3/4 cup chopped zucchini

2 tablespoons butter

1/2 tsp salt

1/4 tsp pepper

5 eggs

1/4 cup milk

1/4 cup grated parmesan cheese



Line unpricked pastry shell with a double thickness of heavy-duty aluminum foil. Bake at 450 for 5 minutes. Remove foil, bake 5 more minutes. Remove from oven & reduce heat to 350. In a large skillet saute veggies in butter, salt & pepper. Spoon into crust. In a large bowl, beat the eggs. Add the milk & cheese; mix well. Carefully pour over veggies. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.