3 eggs
1 1/2 c. soft bread crumbs (2 slices bread)
1 1/2 c. shredded Cheddar cheese (6 oz.)
1/2 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. shredded carrots, cooked and drained
1 tsp. dried basil
1 1/2 c. sliced yellow squash
1 tsp. Italian seasoning
1 1/2 c. sliced zucchini
Pastry for two crust 9 inch pie
1/2 c. sliced black olives
1 egg, beaten

In a medium bowl, combine the 3 eggs, bread crumbs, cheese, milk, salt and pepper; divide cheese mixture into thirds. To one portion, add carrots and basil. To another portion of the cheese mixture, add yellow squash and half the Italian seasoning. For remaining cheese mixture, add zucchini and remaining Italian seasoning. Set mixtures aside.

On a lightly floured surface, roll out half the pastry to 14 inch circle. Line bottom and sides of an 11 inch quiche pan or a 10 inch pie plate with the pastry allowing excess to hang over edges.

Lightly score pastry into 3 sections. Spoon the carrot mixture into one section, spoon one of the squash mixtures into the second, then spoon the remaining vegetable mixture into the remaining third. Mixtures should adjoin one another.

Place olive slices over vegetables. On floured surface, roll out remaining pastry to a 10x3 inch rectangle, cut into 12, 1/4 inch wide strips. Place strips atop filling in a lattice design; trim and flute edges. Brush pastry strips with the remaining beaten egg. Bake in a preheated 375 degree oven for 30-40 minutes or until lattice top is golden. Let pie stand for 10 minutes before serving.

When I made this recipe, I mixed all the vegetables together instead of separating them. This works just as well as separating the 3 vegetables. Serves 10-12.