• 1 9" pie shell (cooked)
• 2 dozen eggs
• 1 cup light cream
• Salt
• White pepper
• 1/4 cup carrots
• 1/4 cup broccoli
• 1/4 cup mushrooms
• 1/4 cup onions
• 1/4 cup cauliflower
• 1/4 cup zucchini

By Marie Chapman

• Whip Eggs.
• Add 1 cup light cream, salt and white pepper.
• Dice all vegetables to bite size.
• Put uncooked vegetables in pie shell then pour egg mixture over vegetables until pie shell is full.
• Cook until eggs are firm.