Squash Quiche

Directions

1. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 450°. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer; set aside. Reduce heat to 350°
2. In a large saucepan, cover and cook the zucchini, yellow squash, carrots and onion in butter over low heat for 8-10 minutes or until crisp-tender, stirring occasionally. Stir in flour, remove from heat, cool slightly.
3. In a small bowl, combine the eggs, cheese, sour cream, milk, salt, thyme and pepper. Fold in squash mix; pour into prepared crust.
4. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.