Ratatouille Quiche

• 1 teaspoon Olive Oil
• 1 cup Eggplant, Cut Into 1/2-inch Pieces
• 1 cup Zucchini, Cut Into 1/2 Inch Pieces
• 1 cup Summer Squash, Cut Into 1/2-inch Pieces
• 1 cup Bell Pepper (green Or Red), Cut Into 1/2-inch Pieces
• 1/2 cups Red Onion, Diced
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1 teaspoon Fresh Thyme, Finely Minced
• 5 whole Large Eggs
• 1/2 cups Skim Milk
• 1 whole Frozen Whole Wheat Pie Crust
• 1/2 cups Gruyere Or Cheddar Cheese, Shredded

1. Start by preheating your oven to 400 F.
2. In a large skillet or pan, heat 1 teaspoon olive oil until hot.
3. Add eggplant, zucchini, summer squash, bell pepper and onion and cook 8-10 minutes or until tender and softened.
4. Add salt, pepper and fresh thyme and stir.
5. Transfer cooked vegetables into a large bowl and set aside.
6. In a separate large bowl, combine eggs and milk and whisk to combine.
7. Place frozen pie crust in a pie dish and put the dish on a cookie sheet (to help prevent spills).
8. Add vegetables into the inside of the pie crust.
9. Sprinkle cheese over vegetables, then carefully pour egg mixture over vegetables.
10. Bake quiche for 30-40 minutes or until eggs are puffed and cooked.
11. Insert a knife into the center and if it comes out clean, its done.
12. Serve immediately.

olive oil, eggplant, zucchini, summer, bell pepper, red onion, salt, black pepper, fresh thyme, eggs, milk, pie crust, gruyere

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/ratatouille-quiche/ (may not work)