Quiche Provencale - cooking recipe

Ingredients

1 (9-inch) baked pie shell
1 medium onion, sliced
1/2 c. chopped green pepper
1 Tbsp. oil
2 medium tomatoes, cut into wedges
1 c. sliced zucchini
1 Tbsp. snipped parsley
1 tsp. garlic salt
1/2 tsp. crushed basil leaves
1/4 tsp. pepper
6 eggs
1 1/4 c. milk or half and half

Preparation

In large skillet over medium heat, cook onion and green pepper in oil until tender, about five minutes.
Stir in tomatoes, zucchini and seasoning.
Cook, uncovered, an additional 10 minutes.
Drain and set aside.
Beat eggs and milk until blended. Pour into pie shell.
Spoon in vegetables.
Bake at 375\u00b0 for 30 to 35 minutes.
Let stand 5 minutes before serving.
Yields 6 servings.