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

Saute zucchini, onion and garlic in butter about 5 minutes, stirring occasionally. Stir in tomato, green pepper, salt, pepper, basil and thyme. Cook over low heat 10-15 minutes or until vegetables are tender and liquid has evaporated. Mix bean sprouts into cooked vegetables and spread evenly over pastry shell.

Beat eggs and half and half until mixed but not frothy. Pour into shell. Sprinkle with Parmesan. Bake at 375 degrees for 30-35 minutes or until set. Makes 6 servings.