Ingredients
1 sheet refrigerated pie crust1 cup peeled and shredded zucchini1 cup peeled and shredded yellow summer squash3/4 cup shredded carrots1/4 cup grated onion2 tablespoons butter1/4 cup all-purpose flour3 large eggs, beaten1 cup shredded Swiss cheese3/4 cup sour cream1/3 cup evaporated milk1/2 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon white pepper
Preparation
Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 450°. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer; set aside. Reduce heat to 350°
In a large saucepan, cover and cook the zucchini, yellow squash, carrots and onion in butter over low heat for 8-10 minutes or until crisp-tender, stirring occasionally. Stir in flour, remove from heat, cool slightly.
In a small bowl, combine the eggs, cheese, sour cream, milk, salt, thyme and pepper. Fold in squash mix; pour into prepared crust.
Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
