Recipe: Green and Gold Squash Pie (zucchini, yellow squash, tomato, peppers and onion)

Green and Gold Squash Pie

1 (10-inch) unbaked pastry shell
2 medium zucchini, thinly sliced
2 medium yellow squash, thinly sliced
1/2 medium onion, chopped
2 green onions, sliced
1 large clove garlic, minced
1 medium tomato, peeled and chopped
1 medium green bell pepper, finely chopped
3/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried basil
2 tbsp butter, melted
3 eggs, beaten
1/2 cup heavy (whipping) cream
1/4 cup grated Parmesan cheese

Prick bottom and sides of pastry shell.

Bake at 450 degrees F for 8 minutes or until lightly browned. Set aside to cool.

Combine vegetables, salt, pepper, basil, and butter in a large skillet; saute until vegetables are tender. Spoon into pastry shell, spreading evenly.

Combine eggs and heavy cream, mixing well; pour over vegetables. Sprinkle with cheese.

Bake at 350 degrees F for 30 minutes or until set.

Makes 1 (10-inch) pie, 6-8 servings
Source: newspaper recipe clipping