Serves: 4
Total Calories: 674

1 10-inch unbaked pie crust
1 egg white slightly beaten
3 tablespoons butter or margarine
6 green onions thinly sliced
1 clove garlic minced
1 cup carrot thinly sliced
1 cup broccoli thinly sliced or cauliflower
1 cup summer squash sliced
1 cup frozen green peas
1 cup corn fresh, cut from cob
2 cups sharp cheddar cheese grated
1 cup cherry tomatoes halved or 1 large tomato, sliced
Salt and freshly ground pepper to taste

Prepare pie crust. Prick crust and brush inside with egg white refrigerate for 1 hour. Bake pie crust in a preheated 450° F oven for 10 minutes and cool. Reduce oven to 375° F.

Heat butter or margarine in large skillet or wok. Sauté green onions and garlic for 2 minutes add carrots, broccoli or cauliflower, and yellow squash stir-fry for 3 minutes. Add peas and corn stir-fry for 3 minutes. Remove from heat add 1 1/2 cups cheese. Place vegetable mixture in pie shell. Arrange tomato halves or tomato slices over vegetables. Sprinkle with salt and pepper to taste. Bake for 20 minutes remove and sprinkle top with remaining 1/2 cup grated cheese. Bake for an additional 10 minutes or until top is golden.

Nutritional Facts:

Serves: 4
Total Calories: 674
Calories from Fat: 270

More Recipes from the Fresh from the Garden Cookbook:
Asparagus Mousse
Asparagus With Creamed Chicken
Cherry Tomato-Vegetable Pie
Chicken In Exotic Tomato Sauce
Leek Tart Lyonnaise
Moussaka
Peas And Asparagus Supper Dish
Potato And Egg Bake
Shrimp Stuffed Potatoes
Spinach Soufflé Roll
Spinach-Corn Casserole
Stuffed Eggplant Italian
Sukiyaki (Japanese Vegetable Dinner)
Tomato And Vegetables With Shrimp
Zucchini Italian