Garden Veggie Quiche

• 1 (11 oz.) pkg. pie crust mix, prepared (not cooked)
• 2 c. broccoli florets, chopped
• 1 yellow squash, chopped
• 1 leek (white and light green parts only), chopped
• 1 red pepper, chopped
• 6 eggs
• 2 c. fat-free half and half
• 1/4 tsp. salt
• 1/4 tsp. nutmeg
• 1/4 tsp. hot pepper sauce
• 2 c. grated Swiss cheese

1. Heat oven to 350u0b0.
2. On floured surface, roll out dough to 14-inch round; fit into a 9 x 2-inch fluted quiche pan with removable bottom.
3. Bake dough for 20 minutes; let cool. Meanwhile, over medium heat in skillet coated with cooking spray, cook broccoli, squash, leek and red pepper for 8 minutes.
4. Whisk together next five ingredients.
5. Layer vegetables and Swiss cheese in crust; pour in egg mixture.
6. Bake 50 minutes or until top puffs.
7. Makes 10 servings.

pie crust, broccoli florets, yellow squash, only, red pepper, eggs, salt, nutmeg, hot pepper sauce, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54478 (may not work)