• 1 9” or 10” pastry shell

• 2 medium zucchini, thinly sliced

• 2 medium yellow squash, thinly sliced

• 1 small onion, thinly sliced

• 1 clove garlic, minced

• 1 medium tomato, peeled and chopped

• 1 medium green pepper, chopped

• ¾ teaspoon salt

• ¼ teaspoon pepper

• 1 tablespoon fresh basil, chopped

• 2 tablespoons melted butter

• 3 eggs, beaten

• ½ cup whipping cream

• ¼ cup shredded Parmesan cheese

Prick bottom and sides of piecrust. Bake at 450 degrees for 8 minutes until slightly browned. Set aside to cool.

Combine vegetables, salt, pepper and basil. Sauté in butter until tender. Spoon into pastry shell.

Combine eggs and cream. Pour over vegetables. Sprinkle with Parmesan cheese.

Bake at 350 degrees for 30 minutes or until set.