•   9 inch pie crust
• 1/2 small red bell pepper
• 1/2 small green bell pepper
• 2 cloves garlic, minced
• 2 tablespoons Olive oil
• 1/4 cup diced zucchini squash
• 2 tablespoons chopped fresh basil
• 4 large eggs
• 1 cup half & half
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded Pepper
• Jack cheese
• 1/3 cup shredded Parmesan cheese
• 3 plum tomatoes, sliced 

Directions

Prick bottom and sides of pie crust. Bake at 425 degrees for 10 minutes. Remove from oven; set aside.

Sautee bell peppers, garlic, zucchini, basil in Olive oil until tender. Whisk eggs, 1/2 and 1/2, salt and pepper in a large bowl. Stir in vegetables and cheeses. Pour into pie crust and top with sliced tomatoes.

Bake at 375 degrees for 45 minutes. Let stand 5 minutes before serving.