Garden Veggie Quiche

Ingredients

• 1 frozen pie shell (9 inches)
• 1 small red onion, sliced
• 1/2 cup sliced fresh bell peppers
• 1/4 cup diced yellow summer squash
•  1 tablespoon butter
• 1/2 cup fresh baby spinach
• 3 garlic cloves, minced
• 1 cup (4 ounces) shredded smoked Swiss cheese
• 4 eggs, lightly beaten
• 1-2/3 cups heavy whipping cream
• 1/2 teaspoon salt
• 1/2 teaspoon minced fresh rosemary
• 1/2 teaspoon minced fresh thyme
• 1/2 teaspoon minced fresh chive
• 1/4 teaspoon pepper

Directions

1. Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°.
2. In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese.
3. In a large bowl, whisk the eggs, cream, salt, rosemary, thyme, chives and pepper until blended; pour over cheese.
4. Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. 

Yield: 6-8 servings.