Garden Vegetable Quiche

• 2 Tbsp. butter or margarine
• 1 small onion, chopped
• 1 green pepper, chopped
• 1 small zucchini, chopped (about 2 c.)
• 1 c. sliced mushrooms, if desired
• 2 Tbsp. flour
• 1 small tomato, diced
• 3 eggs
• 1/2 c. milk
• 1 1/2 tsp. seasoning salt
• 1 tsp. Worcestershire sauce
• 1 c. shredded Cheddar cheese
• 9-inch frozen deep dish pie shell or pastry for 9 to 10-inch pie
• paprika

1. Melt butter in large skillet.
2. Add onion, pepper, zucchini and mushrooms.
3. Cook over medium heat, stirring occasionally, 5 minutes.
4. Add flour and tomato, stirring to completely blend in flour.
5. Beat together eggs, milk, seasoning salt and Worcestershire sauce.
6. Sprinkle half the cheese in pie shell; add vegetables.
7. Pour egg-milk mixture over vegetables, then rest of the cheese. Garnish with paprika.
8. Bake at 375u0b0 for 35 to 40 minutes, until knife inserted in center comes out clean.
9. Yield: 6 servings.

butter, onion, green pepper, zucchini, mushrooms, flour, tomato, eggs, milk, seasoning salt, worcestershire sauce, cheddar cheese, dish pie shell, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=762588 (may not work)