Ingredients
1 Tbsp
Olive Oil
1 Tbsp
1 Tbsp
Fresh Garlic, minced
1 Tbsp
¼ Cup
Yellow Onion, diced
¼ Cup
¼ Cup
Yellow Squash, diced
¼ Cup
¼ Cup
Zucchini, sliced
¼ Cup
¼ Cup
Tomatoes, diced
¼ Cup
1 Cup
Gruyère Cheese, shredded
1 Cup
6
Eggs, whisked
6
1 Cup
Half and Half
1 Cup
1
Pie Crust
1
2 Cups
Arugula
2 Cups
Directions
Preheat the oven to 400ºF.
Heat a heavy-bottomed pan over medium heat. Add the extra virgin olive oil and sauté the garlic, onion, squash, and zucchini until tender. Allow to cool slightly and reserve.
While the vegetables are cooling, press the pie crust into a pie dish. Bake for about 10 minutes or until golden brown.
Drop the oven temperature to 325ºF.
Whisk together the eggs, half and half, prosciutto, and cheese.
Spread the vegetable mixture evenly over the bottom of the par-baked pie shell and top with the sliced tomatoes.
Pour the egg mixture over the top and bake for about 30-40 minutes or until set and golden brown.
Remove from the oven and allow to cool for 5-10 minutes.
Top with arugula, slice and serve warm.
