10 inch pie crust
2 tomatoes
1 med. onion
1/4 lb. mushrooms
1/4 lb. broccoli
Salt & pepper
1 tsp. thyme
1/4 c. parsley
1/4 lb. zucchini
1/4 lb. beans
1/2 c. butter
1 c. light cream
3 eggs
1 tsp. powdered mustard
1/2 c. grated cheese

Thaw crust. Preheat oven to 425 degrees. Prick crust with fork and bake 15 minutes. Remove, lower heat to 400 degrees. Heat 1/4 cup butter. Add mushrooms and zucchini. Cook until brown. Cook broccoli and beans in water 3 to 4 minutes. Drain, refresh in cold water.

Beat cream, eggs, salt, pepper, thyme, parsley and mustard. Spread onions over crust. Put all vegetables except tomatoes on top. Pour on cream mixture. Spread on chopped tomatoes. Sprinkle on cheese. Bake 30 minutes.