2 sm. zucchini (1/2 lb.), thinly sliced
1 green onion, sliced
1 clove garlic, minced
1/4 c. butter
1 med. tomato, peeled & chopped (1 c.)
1/2 c. green pepper
3/4 tsp. salt
1/4 tsp. pepper, basil & thyme
1 (16 oz.) can bean sprouts, drained & chopped
1 (9 inch) pastry shell, partially baked
3 eggs
3/4 c. Half & Half
1/2 c. Parmesan cheese

Saute zucchini, onion and garlic, in butter for 5 minutes. Stir in tomato, chopped green pepper, salt, pepper, basil and thyme. Cook over low heat 10 to 15 minutes until liquid evaporated. Mix in bean sprouts. Spread over pie shell. Beat eggs and Half & Half together. Pour into shell. Sprinkle Parmesan cheese over quiche. Bake at 375 degrees for 30 to 36 minutes.