Farmhouse Quiche

Using this recipe from a new cookbook, Gooseberry Patch Homestyle Family Favorites, that Heather had sent, Joan made this vegie-packed quiche for Sunday brunch.

9-inch pie crust
2T. olive oil
1/2 red pepper, diced
1/2 green pepper, diced
2 cloves garlic, minced
1/4 c. zucchini, diced
2 T. fresh basil, chopped
4 eggs, beaten
1 c. half-and-half
1 t. slat
1/2 t. pepper
8-oz. pkg. shredded Pepper Jack cheese
1/3 c. grated Parmesan cheese
3 plum tomatoes. sliced

Pierce bottom and sides of pie crust with a fork. Bake at 425 degrees for 10 minutes; set aside. Heat oil in a large skillet over medium heat; saute peppers, garlic, zucchini and basil until tender. Whisk together eggs, half-and-half, salt and pepper in a large bowl. Stir in vegetables and cheeses. Pour into pie crust and top with sliced tomatoes. Bake at 375 degrees for 45 minutes. Let stand 5 minutes before slicing.

Serves 6