1 unbaked pie shell
2 1/2 c. cooked vegetables
2 c. milk
1/2 tsp. garlic salt
1 1/2 c. grated cheese
4 eggs
Salt and pepper to taste

Sprinkle cheese in bottom of pie shell. Top with vegetables. Mix together eggs, milk, and seasonings. Pour slowly over vegetables in pan. Bake at 425 degrees for 25 minutes. Reduce temperature to 300 degrees and bake 30 minutes longer or until knife inserted in center comes out clean. Let stand 5-10 minutes before cutting.