Vegetable and Fresh Herb Quiche

1 9-inch pie crust, purchased or made 1/2 cup zucchini, diced 1/2 cup yellow squash, diced 1/4 cup chopped tomato 1/4 cup chopped onion1 cup shredded mozzarella4 eggs2 cups heavy cream, or light cream or half and half1-2 teaspoons fresh basil, chopped1-2 teaspoons fresh thyme, chopped1-2 teaspoons fresh oregano, chopped 3/4 teaspoon salt 1/4 teaspoon sugar1 teaspoon hot sauce, if desiredHeat oven to 425 degrees.Lay pastry in 9-inch pie pan and flute edge as desired. Into the crust sprinkle zucchini, squash, tomato, onion and cheese.In a bowl beat the eggs with heavy cream, basil, thyme, oregano, salt, sugar and hot sauce, if using. Pour mixture into pan and bake 15 minutes. Reduce oven temperature to 325 degrees and bake 30-40 minutes longer or until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes before cutting.Serves eight.Cook's note: If desired add 1/2 pound cooked and crumbled Italian sausage with the vegetables. Nutrition values per serving: 281 calories, 22 g fat (11 g saturated), 12 g carbohydrates, 1 g fiber, 8 g protein, 157 mg cholesterol, 865 mg sodium.