Ingredients:

• 1 refrigerated pie crust (1/2 14.1-ounce package)
• 6 eggs
• 1 cup heavy whipping cream
• 1 tablespoon minced shallot
• 1 teaspoon chopped fresh thyme
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled goat cheese
• 1/2 cup thinly sliced zucchini (about 1/2 zucchini)
• 1/4 cup thinly sliced yellow squash (about 1/4 squash)
• 1/4 cup sliced roasted red peppers

Preheat oven to 400°F.

On lightly floured surface, roll crust to 14 in. x 11 in. rectangle. Press onto bottom and up sides of pan; trim off excess dough. Pierce bottom and sides with fork. Place on cookie pan and bake 5-6 minutes or until crust is lightly browned. Remove to cooling grid and cool slightly. Reduce oven temperature to 375°F.

In large bowl, whisk together eggs, heavy cream, shallot, thyme, salt and pepper; pour into cooled crust. Add goat cheese, zucchini, yellow squash and red pepper. Bake 30-35 minutes or until filling is set in center. Cool quiche in pan on cooling grid 15 minutes. Remove ring and serve warm.

Makes 8-10 servings.