Zucchini & Tomato Quiche
Zucchini & Tomato Quiche (Before Baking)

4 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup cheddar cheese, grated
1 zucchini, sliced thin
1/2 red onion, chopped
1 clove garlic, minced
1 green pepper, chopped
1 cup fresh corn (or frozen)
1 medium tomato, sliced thin
1 frozen pie crust
olive oil

Saute the onion, garlic and peppers in a little olive until the onions and peppers are tender. In a bowl, whisk the eggs, then slowly add the milk. Add the salt and pepper to the egg mixture.
Spoon 3/4 of the onion-pepper mixture onto the bottom of the pie crust. Layer slices of zucchini on top. Add a layer of tomato slices on top. Sprinkle half of the cheese and corn on top of the tomato. Add another layer of zucchini slices. Top with the rest of the onion-pepper mixture and corn. Sprinkle the rest of the
cheese on top of that. Pour the egg mixture over everything.
Bake at 375 degrees F for about 45 minutes uncovered.

Serves 4-6