Summer Vegetable Quiche - cooking recipe

Ingredients

1 Tbsp. butter or margarine
1 small onion, chopped
1 small yellow squash (4 oz.), sliced
1 (9-inch) frozen deep-dish pie crust, thawed
4 large eggs
1 c. half and half
1 tomato, sliced
1 c. (4 oz.) shredded Swiss cheese

Preparation

Preheat oven to 375\u00b0.
In a large skillet, melt butter.
Add onion and squash; saute until tender-crisp, 5 minutes.
Set aside. Flute edges of pie crust.
Place pie plate on baking sheet. Sprinkle cheese over bottom of crust.
Spoon onion and squash over cheese; set aside.
In medium bowl, whisk eggs with 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the half and half just until mixed, not frothy.
Pour mixture into prepared pie crust.
Arrange tomato slices on top.
Bake quiche on lower rack of oven for 50 minutes or until custard is puffy and set in center.
Cool on wire rack 10 minutes before serving.
Makes 6 servings.