1 c. broccoli flowerets
1 sm. zucchini, sliced
1/2 onion, sliced
1/2 c. carrots, grated
1/4 lb. mushrooms, sliced
1 tbsp. parsley, chopped
1/2 tsp. sage
1/2 c. grated Mozzarella cheese
1/4 tsp. basil
1/4 tsp. oregano
1/2 tsp. fresh ground black pepper
3 tbsp. butter
Pinch of salt
1 (9 inch) unbaked pastry crust
3/4 c. grated Cheddar cheese
4 eggs

In a skillet, melt butter and saute broccoli, zucchini, mushrooms, onion and carrots over medium heat for 10 minutes or until liquid from vegetables as evaporated. Stir in parsley, sage, basil, oregano, pepper and salt. Remove from heat and drain in a colander.

Line a 9 inch deep dish pie pan with pastry crust. Sprinkle Cheddar cheese over crust and spread vegetable mixture over cheese. Pour beaten eggs over vegetables and sprinkle Mozzarella cheese on top. Bake at 300 degrees for 1 hour or until top is browned. Let stand 5 minutes before cutting.