Recipe courtesy of Rosemary Johnson
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1 hr
15 min
45 min
6 servings


Chipotle Cream:


Preheat oven to 375 degrees F. In a large skillet, saute squash, mushrooms, tomatoes, red bell pepper, green onion and garlic in oil over medium heat for about 10 minutes or until almost tender. Transfer vegetables to a medium bowl. Sprinkle vegetables with seasoned salt, pepper, and chipotle pepper.

In a bowl, mix eggs, half-and-half and cheeses. Pour 2/3 cup of the egg mixture into the piecrust. Spoon half the vegetables over the egg mixture. Continue layering, ending with egg mixture. Bake 35 to 40 minutes, or until top is golden brown and filling is set. Serve with Chipotle Cream.

Chipotle Cream:

Mix sour cream, mayonnaise, and chipotle pepper until well blended.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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