2 crookneck squash
2 med. zucchini
3 lg. tomatoes
Salt and pepper
Basil to taste
1 egg, beaten
1/2 c. heavy cream
2 tbsp. butter, melted
1/4 c. dry white wine
1/2 c. grated Cheddar cheese

Bring to a boil a large pot of water. Drop in squash and zucchini and cook no more than 3 or 4 minutes so they remain firm. Remove and let cool. Drop in tomatoes until skin lifts or puckers. Remove and peel.

Slice squash, zucchini and tomatoes into thin rings and arrange in overlapping circles in a 10-inch round quiche casserole or deep dish pie plate. Sprinkle each layer with salt, pepper and basil.

Stir together egg, cream, butter and wine and pour over vegetables. Sprinkle grated cheese over top of casserole and bake in 350 degree oven for 20 minutes.