2 tablespoons butter or olive oil*
1 small to medium zucchini, peeled, sliced and quartered
3 cups fresh spinach, chopped
handful of mushrooms, chopped
1/4 cup sun-dried tomatoes, chopped*
2 large eggs
1/2 cup milk
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
2 teaspoons prepared mustard
1 cup grated Swiss cheese
9″ pie crust (unbaked)
Preheat oven to 400 degrees F.
In a large skillet, heat butter or olive oil over medium heat. Add vegetables, cook for 5 minutes, stirring occasionally. Drain and cool slightly.
In a medium bowl, whisk eggs, milk, sage, thyme and mustard until blended. Stir in cheese.
Scoop vegetables into bottom of pie crust. Pour the egg mixture over top.
Bake until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.
Notes:
* If the sun-dried tomatoes are packed in oil, use less (or even omit) butter or oil from skillet.
** Optional: Serve with a mixture of mayo and mustard on the side.