Mediterranean Quiche

I've had this recipe for awhile and it's always a hit. I typically make it for breakfast or brunch, but the leftovers are great warmed up and served later. Make sure to rinse the sun-dried tomatoes before using them. The original recipe did not require rinsing, but I found that the dish is slightly too greasy without it. If you don't have or like goat cheese, try feta. You can also substitute milk instead of the half-and-half for a lower calorie option....it's just as good.

2 tablespoons unsalted butter
1 cup sliced yellow onions
1 medium zucchini, chopped
1/4 pound mushrooms, sliced
1 teaspoon minced garlic
4 ounces oil-packed sun-dried tomatoes, drained, rinsed, & chopped
3 tablespoons chopped fresh basi
l2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large eggs
1 1/4 cups half-and-half
1/2 cup grated Gruyere
1/2 teaspoon crushed red pepper
1 store-bought pie crust3 ounces goat cheese, crumbled

Bake pie crust according to directions of the package.

1. Preheat the oven to 375 degrees F.
2. In a large skillet melt the butter over medium-high heat. Add the onions and zucchini and cook, stirring, for 6 minutes. Add the mushrooms and cook, stirring, until the liquid is rendered and the vegetables are wilted, about 10 minutes.
3. Add the garlic and cook for 1 minute.
   
4. Add the tomatoes, basil, and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.
5. In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, grated Gruyere, and crushed red pepper.
6. Spoon the vegetable mixture into the prepared pie crust, pour in the egg mixture, and crumble the goat cheese on top.
7. Bake for 25 to 30 minutes until set. Remove from the oven and let cool for 30 minutes before serving.
   

Recipe from Emeril Lagasse, 2002