Summer Squash Quiche

1 unbaked pastry shell (9 inches)
2 medium zucchini, peeled and shredded
2 medium yellow summer squash, peeled and shredded
2 medium carrots, shredded
1 medium onion, grated
2 tablespoons butter
3 eggs, beaten
1 cup (4 ounces) shredded Swiss cheese
3/4 cup sour cream
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon white pepper
1 tsp chopped fresh parsley
Line unpricked pastry shell with a double thickness of heavy-duty foil. Make sure crust is floured to prevent foil from sticking to shell. Bake at 450° 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 10-15 minutes or until tender, stirring occasionally. In a small bowl, combine the eggs, cheese, sour cream, milk, salt, pepper and parsley. Spoon vegetable mixture into crust; top with egg mixture.
Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Yield: 6-8 servings.

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