Ratatouille Quiche

• 1 each pie shell (9 inch) unbaked
• 1 each egg whites slightly beaten
• 1/4 cup vegetable oil
• 1/2 cup green bell peppers
• 1/2 cup onions chopped
• 1 clove garlic crushed
• 1 each zucchini cut up
• 1 each eggplant sliced
• 3/4 teaspoon salt
• 1 dash black pepper
• 1 large tomatoes cut up
• 1 1/2 cups swiss chard grated
• 4 large eggs
• 3/4 cup light cream (half&half)
• 18 teaspoon nutmeg ground
• 1 dash black pepper
• 1 tablespoon parsley leaves chopped

1. Brush inside of pie shell with egg white; refrigerate.
2. Make filling: In hot oil in large skillet, saute, green pepper, chopped onion, garlic, the zucchini and eggplant, stirring frequently, until tender---minutes.
3. Sprinkle with 1/2 teaspoon salt and pepper.
4. Place tomato wedges on top; simmer, covered, over how heat, 5 minutes.
5. Set aside.
6. Preheat over to 375F (190C).
7. Sprinkle cheese over the bottom of the pie shell.
8. In medium bowl, with wire whisk or rotary beater, beat eggs with half and half, 1/4 teaspoon salt, nutmeg and pepper just until combined but not frothy.
9. Drain ratatouille: arrange attractively over grated cheese in bottom of prepared pie shell.
10. Pour egg over the vegetables.
11. Bake, place on lower rack in oven, 35 minutes, or until custard is puffy and set in centre.
12. Cool on wire rack 10 minutes before serving.
13. Serve warm, sprinkled with 1 tablespoon parsley.

pie shell, egg whites, vegetable oil, green bell peppers, onions, garlic, zucchini, salt, black pepper, tomatoes, swiss chard, eggs, light cream, nutmeg ground, black pepper, parsley

Taken from recipeland.com/recipe/v/ratatouille-quiche-46829 (may not work)