1 (10") pie crust, unbaked
3 c. sliced fresh mushrooms
2 tbsp. butter
1 c. shredded zucchini
1 c. shredded carrot
1 lg. onion, diced
1 clove garlic, minced
4 lg. eggs, beaten
1 1/2 c. shredded Swiss cheese
1 c. half & half
1/2 c. sour cream
1 tsp. dried thyme
1/8 tsp. ground nutmeg (optional)
Paprika for garnish

Preheat oven to 350 degrees. Saute mushrooms in butter. Reserve a small amount for garnish. Spoon remaining mushrooms into crust. Saute zucchini, carrots, onion and garlic. Spoon over mushrooms.

Combine eggs, 1 cup cheese, half & half, sour cream, thyme and nutmeg. Pour over vegetables. Top with remaining 1/2 cup cheese. Sprinkle with paprika. Bake for 40-45 minutes. Cool 10 minutes before slicing. Garnish reserved mushrooms. Serve with a crisp salad and dry white wine.