Zucchini Tomato & Swiss Cheese Quiche

• ¼ c. bread crumbs
• 1½ Tbs. olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, seeded and diced, or one 14 oz. can, drained
• 3 medium zucchini or summer squash, quartered and sliced thinly
• Salt and pepper
• 3 eggs
• 1/3 c. milk
• 1½ c. grated Swiss or Gruyere cheese
• 3 Tbs. freshly grated Parmesan
• 1 Tbs. butter

1. Preheat oven to 375 degrees.
2. Oil a pie pan or use half the butter to grease it.
3. Sprinkle the bread crumbs evenly over the bottom and sides of the pan. Set aside.
4. Heat olive oil in a large skillet, add onion and sauté until softened.
5. Add the garlic and cook a minute or two more.
6. Add the tomatoes and continue to sauté, about five more minutes. Increase the heat and add the zucchini or squash to the pan.
7. Add salt and pepper to taste. Continue to sauté, stirring often, until the zucchini starts to get tender. The liquid from the vegetables should have cooked off and vegetables should be sticking slightly to the pan.
8. Remove from heat and cool the vegetable slightly.
9. Meanwhile, whisk the eggs and milk until well blended.
10. Stir in vegetables.
11. Transfer half of the mixture to the pie pan; top with half the Swiss cheese and then pour the rest of the vegetable-egg mix.
12. Top with remaining Swiss cheese and the Parmesan.
13. Drizzle with olive oil or dot with the remaining butter.
14. Bake until golden and a knife comes out clean when inserted in the center, about 30 minutes.
15. Let stand a few minutes before cutting.