Crust for a 9-inch quiche pan or use a frozen pie shell
1/2 can crabmeat
1/2 c. grated Swiss cheese
1/2 c. grated Cheddar cheese
1 tiny green squash, peeled and sliced
1 tiny yellow squash, peeled and sliced
1 sm. onion, diced
1 tbsp. olive oil
2 eggs
1/2 c. sour cream
Salt and pepper to taste
1 tsp. parsley

Mix cheeses together and sprinkle 3/4 cup of it in bottom of pie shell. Saute squash and onion in olive oil for 3 minutes (just to get them started). Spread crabmeat, zucchini, squash and onion on top of cheese.

Mix together eggs, sour cream, remaining cheese, salt and pepper to taste and spread on top of quiche. Top with parsley. Bake at 350 degrees for 35 to 40 minutes until set.