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Ingredients

1 Pie crust shell, 9 inch, unbaked
1 tsp. Butter
1/2 cup Onion, diced
1/3 cup Broccoli florets, cut small
1/3 cup Cauliflower florets, cut small
1/3 cup Carrot, small dice
1/4 cup Green pepper, seeded, small dice
1/3 cup Zucchini, small dice
1/4 cup Tomato, diced
1 tsp. Fresh chopped parsley
Salt to season
Fresh ground black pepper to season
2/3 cup Swiss cheese, shredded
2/3 cup Cheddar cheese, shredded

Custard

4 Eggs
1 cup Cream
Pinch Ground nutmeg
1/4 tsp. Salt
1/8 tsp. Fresh ground black pepper

Method
Preheat oven to 350-375 degrees F. Prepare quiche filling by melting butter in a saute pan or skillet over medium heat. Add onions, broccoli, cauliflower, carrot, green pepper and zucchini, cook until vegetables become tender. Stir diced tomato and chopped parsley, season with salt and fresh ground black pepper. Remove from heat and cool.

Prepare custard by combining eggs, cream, nutmeg, chives, salt and pepper in a bowl, mix thoroughly. Place cooled vegetable mixture in pie shell and spread evenly. Pour in custard and gently tap quiche on work surface to remove "air pockets."

Top with cheeses. Bake at 350 - 375 degrees F for 45 minutes or until golden brown and cooked through. Test by piercing with a small knife. If knife comes out clean, the quiche is done. Cool quiche for 15-20 minutes before slicing.

Makes 1 quiche (8-10 servings)