Garden Vegetable Quiche

Something I've never done before! This is a crust-less version of a quiche, and was a big hit at dinner last night with Anna's family.

-roasted potatoes
-paprika
-scallion
-1/2 onion
-1bell pepper
-1yellow squash
-handful cherry toms
-chard/kale/spinach
-5 eggs
-cheddar & parmesan
-breadcrumbs
-fresh herbs

start by dicing all the vegetables into small pieces. I cooked the potatoes separately from the rest of the vegetables, they take the longest to cook.
In one pan, with a couple T oil, add the potatoes and cook on high heat, once they start to brown, you can lower the temp.
In another pan saute the onion for several min, until transparent, then add the squash and bell pepper. Cook until tender, then add the whole cherry toms, and the finely chopped greens.
Season everything with salt and pepper, and add some paprika and chopped scallions to the potatoes.
Grease a pie pan, and place the potatoes in the dish. Top off with the sauteed vegetables, and leave room for egg. I had quite a bit of the vegs left over, to save for another meal.
Blend the eggs well, in a blender or food processor. Once the Pie pan is full bake at 350 for about 45 min, until firm. At this point, I spread the shredded cheese on top and sprinkled with bread crumbs & fresh herbs, then let it melt for a minute at a low broil.

I served this with the roasted pepper sauce recipe that follows.