Serves: 6
Total Calories: 226

1 (9-inch) pie crust
2 tablespoons olive oil
1/2 red pepper, diced
1/2 green pepper, diced
2 cloves garlic, minced
1/4 cup zucchini, diced
2 tablespoons fresh basil, chopped
4 eggs, beaten
1 cup half-and-half
1 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) package shredded Pepper Jack cheese
1/3 cup shredded Parmesan cheese
3 plum tomatoes, sliced

Pierce bottom and sides of pie crust with a fork. Bake at 425 degrees for 10 minutes; set aside. Heat oil in a large skillet over medium heat; sauté peppers, garlic, zucchini and basil until tender. Whisk together eggs, half-and-half, salt and pepper in a large bowl. Stir in vegetables and cheeses. Pour into pie crust and top with sliced tomatoes. Bake at 375 degrees for 45 minutes. Let stand 5 minutes before slicing.

Tip: Invite friends to come for a plant swap...what fun! Deliver invitations (tucked inside gardening gloves) and be sure to ask that they bring along plants from their own gardens to share...what a good excuse to dig in the dirt!

Nutritional Facts:

Serves: 6
Total Calories: 226
Calories from Fat: 131

More Recipes from the Summer In the Country Cookbook:
Farmhouse Quiche
Orange-Walnut Brunch Cake
Dressed-Up Egg Salad
Carolina Spinach Salad
Mango Chutney Chicken Bites
Crunchy Strawberry Salad
Lime & Cilantro Cornish Game Hens
Cranberry-Dijon Chicken
Sweet Pineapple with Basil
Pecan-Kiwi Salad
Grandma Hilda’s Sweet Biscuits
Garden Path Herbal Bread
Bubbly Zucchini-Mozzarella Casserole
Rosemary’s Layered Tomato-Pesto Bake
Salmon-Stuffed Tomatoes
Heather’s BLT Bites
Lemony Orzo Salad
Summery Chicken & Rice Salad
My Favorite Greek Salad
Heavenly Herb Dip with Pita Chips
Stuffed Strawberries
Apple Berry Salsa & Cinnamon Chips
Strawberry Lemonade
Creamy Coffee Granita