1 cup Yellow zucchini squash, sliced into 1/4" slices
1 cup Sliced mushrooms
1 cup Fresh or frozen peas
1 cup Orange bell pepper, chopped
1 cup Small tomatoes, sliced into 1/2" slices
1/2 cup Fresh leek, thinly sliced
1 tsp. Salt
1/2 tsp. Fresh ground black pepper
For quiche crust: In a medium bowl, combine whole wheat flour and next 4 ingredients. Stir well with a fork. Add butter and blend in with a fork. Stir in ice water. Blend together with your hands until mixture sticks together when pressed. Form into a ball and place in a re-sealable plastic bag. Flatten into a 4" disk and refrigerate for 1 hour. While dough is chilling, prepare filling.
For filling: In a blender, combine eggs and cream. Blend on low until smooth. Set aside. In a large bowl, combine 1 1/2 cups of cheese and remaining ingredients. Toss to combine. Set aside.
Remove dough from refrigerator and place between two pieces of parchment paper. Using a rolling pin, roll out dough into a 14" circle. Remove top sheet of parchment and turn pie dough over into a 10" fluted quiche pan. Press dough into the bottom and up the sides. Freeze pan for 20 minutes.
Pre-heat oven to 400 degrees. Add cheese and vegetable mixture into dough lined quiche pan. Pour egg mixture into quiche pan. Place quiche pan on a large baking sheet and bake for 15 minutes. Reduce heat to 350 degrees and bake an additional 45-50 minutes or until egg mixture is set in the center. Remove from oven, top with remaining 1/2 cup of cheese and let cool completely. Slice and serve.