Squash Quiche

• 1 unbaked pastry shell (9 inches)
• 2 medium zucchini, peeled and shredded
• 2 medium yellow summer squash, peeled and shredded
• 2 medium carrots, shredded
• 1 medium onion, grated
• 2 tablespoons butter
• 3 large eggs, beaten
• 1 cup shredded Swiss cheese
• 3/4 cup sour cream
• 1/3 cup evaporated milk
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• Dash dried thyme

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450u0b0 for 5 minutes; remove foil. Bake 5 minutes longer; set aside. Reduce heat to 350u0b0
2. In a large saucepan, cover and cook the zucchini, yellow squash, carrots and onion in butter over low heat for 10-15 minutes or until tender, stirring occasionally.
3. In a small bowl, combine the eggs, cheese, sour cream, milk, salt, pepper and thyme. Spoon vegetable mixture into crust; top with egg mixture.
4. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

pastry shell, zucchini, carrots, onion, butter, eggs, swiss cheese, sour cream, milk, salt, white pepper, thyme

Taken from www.tasteofhome.com/recipes/squash-quiche/ (may not work)