Ratatouille Quiche

Start by preheating your oven to 400 F.

In a large skillet or pan, heat 1 teaspoon olive oil until hot. Add eggplant, zucchini, summer squash, bell pepper and onion and cook 8-10 minutes or until tender and softened. Add salt, pepper and fresh thyme and stir.

Transfer cooked vegetables into a large bowl and set aside.

In a separate large bowl, combine eggs and milk and whisk to combine.

Place frozen pie crust in a pie dish and put the dish on a cookie sheet (to help prevent spills). Add vegetables into the inside of the pie crust. Sprinkle cheese over vegetables, then carefully pour egg mixture over vegetables.

Bake quiche for 30-40 minutes or until eggs are puffed and cooked. Insert a knife into the center and if it comes out clean, it’s done.

Serve immediately.