I invented this recipe while I was trying to figure out what to do with the little odds and ends the garden produces late in the season.  There's not enough of any one thing to make a meal of it, so I improvised and accidentally found out that my family will eat "weird" vegetables if I cook them this way.

1 of everything that's ripe in a late fall garden (small squashes, tomatoes, turnips, corn, eggplant, onion, beans, etc.)

Chop it all up into little pieces so that it will cook evenly.

Heat olive oil in a large skillet.

Cook all the chopped up veggies until they are well-carmelized.

Put them in a square casserole or other baking dish.

Add fresh herbs … whatever's in the garden and seems like it might go well.

Top with six eggs beaten with a bit of cream, milk, half and half … whatever you want to get rid of (as if you were making scrambled eggs).

Top that with grated cheese … whatever you need to use up.

Top that with about a cup (healthy handful) of dried breadcrumbs mixed with enough butter to make them look a little moist.  Add parsley or oregano, or whatever goes with the other herbs and the cheese you chose.

Bake uncovered in an oven at 350 degrees for 30 minutes or until eggs are set.  Switch oven to broil for a couple minutes to brown the crumbs.

Serve without telling your family it has vegetables in it. 

Smile as they compliment you on your "quiche".