1/2 zucchini diced
2 small onions, sliced
1 purple heirloom tomato, diced
1/2 cup bacon bits
1 cup Cheddar cheese, grated
1 partially baked pie crust, I used Pillsbury
2 cups milk
1/2 tsp seasoning salt
1/8 tsp nutmeg
4 dashes hot sauce
Preheat oven to 425 degrees. Put the pie crust in a deep dish pie pan. Prick the bottom and bake the pie crust for 10 minutes once the oven is up to temperature.
While crust is baking saute the zucchini and onions in a small amount of olive oil, until onions are cooked through and zucchini is cooked half way. Beat eggs, milk and spices, set aside. When pie crust is done, remove from oven. Sprinkle the bacon, zucchini/onion mixture, tomato and cheese into bottom of pie crust. Place pie pan on cookie sheet, pour egg/milk mixture into the pie shell. Bake for 15 minutes at the 425 degrees, then lower the oven to 350 degree and bake another 30 to 45 minutes. A knife inserted in the center should come out clean.
Contributed by CSA member Alyson.