1 unbaked 10 inch pastry shell
2 medium zucchini, thinly sliced
2 medium yellow squash, thinly sliced
1/2 medium onion, sliced
1 medium tomato, peeled and chopped
1 medium green pepper, finely chopped
1 large clove garlic, minced
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. basil
2 tbsp. melted butter
3 eggs, beaten
1/2 cup whipping cream
1/4 cup Parmesan cheese

Prick bottom and sides of pastry shell. Bake at 450 degrees for 8 minutes until lightly browned. Set aside to cool. Combine vegetables, garlic, salt, pepper, basil and butter in large skillet. Sauté until vegetables are tender. Spoon into pastry shell, spreading evenly. Combine eggs with whipping cream, mixing well. Pour over vegetables. Sprinkle with cheese and bake at 350 degrees for 30 minutes, or until set.
Yield: 6 to 8 servings.