2 Tbsp. olive oil; 4 cups fresh local vegetables cut into bite-size pieces; 1 1/2 tsp. salt; 1 tsp. white pepper, finely ground; 1 tbsp. fresh tarragon, finely sliced; 4 eggs; 1/2 cup heavy cream; 1 cup half & half; 1/3 pound grated low-fat cheese, such as Cheddar; 1 premade piecrust Preheat oven to 350°. Heat the olive oil in a pan. Sauté the vegetables (onions first if you use them) until they become tender. Season with salt and pepper. Remove from heat, mix in tarragon and set aside. Beat the eggs, cream and half & half together until well mixed. Place the piecrust in a pie dish. Sprinkle half the cheese onto the piecrust, followed by the vegetables and the rest of the cheese. Pour egg mixture over filling. Place quiche on a cookie sheet on your oven's middle rack. Bake for 35 to 45 minutes until the center of the quiche no longer jiggles. Cool for 5 minutes before slicing. Serves eight. Calories: 293; Fat: 21; grams Carbs: 15g; Protein: 11g