Fresh Garden Quiche 

1 Pie Shell

3 c. thinly sliced zucchini (3 medium)

4 oz. fresh mushrooms, sliced (1-1/2 c.)

1/4 c. sliced green onions

1 tbsp. butter

1 clove garlic, minced salt and pepper to taste

3 eggs

1/2 c. milk

1 tomato, thinly sliced

1 c. (4 oz.) shredded Mozzarella cheese

1 tbsp. snipped fresh parsley

Bake pie shell at 425 degrees for 5-8 minutes. Saute zucchini, mushrooms, and onions in butter in large skillet for 5 minutes. Drain. Stir in garlic and seasonings.

Arrange vegetable mixture in baked pie shell. Beat eggs and milk together. Pour evenly over vegetables at 350 degrees for 20 minutes or until egg mixture sets. Top with tomato slices and cheese. Bake 10 minutes longer. Sprinkle with parsley. Let stand 5 minutes before cutting and serving.

Makes 6 servings.