1 tbsp. butter
1 sm. onion
1 sm. yellow squash (4 oz.) sliced
9 inch frozen deep dish pie crust, thawed
1 c. (4 oz.) shredded Gruyere or Swiss cheese
4 lg. eggs
1 c. half and half
2 tbsp. pesto sauce
1 Italian plum tomato, sliced

Preheat oven to 375 degrees. In large skillet, melt butter. Add onion and squash; saute until tender-crisp, 5 minutes; set aside. Flute edges of pie crust; place pie plate on baking sheet. Sprinkle cheese over bottom of crust; spoon onion and squash over cheese. Set aside.

In medium bowl whisk eggs with 1/2 teaspoon salt, 1/4 teaspoon pepper, the half and half and pesto just until mixed, not frothy. Pour mixture into prepared pie crust; arrange tomato slices on top. Bake quiche on lower rack of oven 50 minutes or until custard is puffy and set in center. Cool on wire rack 10 minutes before serving. Makes 6 servings.