1 9" unbaked pie crust
1 med. onion, thinly sliced
1 green pepper, halved, seeded & chopped
1 clove garlic, crushed
3 tbsp. butter
5 eggs
8 oz. Cheddar cheese, diced (2 c.)
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. leaf marjoram, crushed
4 c. cooked mixed vegetables (such as carrots, green beans, broccoli, zucchini, etc.)

Prick pie crust well with a fork. Bake in a hot oven (450 degrees) for 8 minutes. Remove to wire rack; cool crust slightly. Lower oven temperature to 325 degrees.

Saute onion, green pepper and garlic in butter in large skillet until soft. Remove from heat; cool slightly.

Beat eggs in a large bowl until frothy. Stir in the sauteed vegetables, cheese, salt, pepper, marjoram and the cooked vegetables. Pour mixture into crust.

Bake in a moderate oven (325 degrees) for 40 minutes until center is firm. Let stand 10 minutes before serving.

Note: This is one of my favorite ways to use up leftover vegetables. Almost any vegetable will work in it.