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Ingredients

4 eggs

1 1/4 cup cream or milk

1/8 tsp. salt

1/8 tsp. black pepper

Pinch of ground nutmeg

1 pie dough shell, 9 inch

2 tsp. olive oil

1/3 cup onions

1/4 cup carrots, fine dice

1/4 cup zucchini squash, small dice

1/4 cup eggplant, peeled, small dice

1/4 cup fresh tomato, diced

1/4 cup black olives, diced

6 slices bacon, cooked, diced

1/4 cup Parma ham or smoked ham, diced

1/4 cup Italian sausage, cooked, diced

1 tsp. chives, minced

2 tsp. Salt

Salt to season

Fresh ground black pepper to season

1/2 cup Swiss cheese, grated

1/2 cup Monterrey Jack cheese, grated

Method
Preheat oven to 350 - 375 degrees F. Combine eggs, cream, salt, pepper and nutmeg in a bowl. Whish together to form custard, reserve. Heat olive oil in a saute pan. Add onions and carrots saute for 3 minutes. Add eggplant, zucchini, tomato and black olive, continue to saute until vegetable become tender. Stir in ham, bacon, sausage, parsley and chive. Season to taste with salt and pepper. Remove and cool slightly.

Place cooled mixture in pie shell. Top with grated cheeses. Pour in custard. Gently tap allowing custard to settle. Bake in preheated oven at 350 degrees F for 1 hour or until cooked through. Test by piercing with a small knife. If the knife comes out "clean" the quiche is done. Cool for 20-25 minutes at room temperature before slicing.

Makes 8-10 Servings

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