2 cups thinly sliced zucchini and/or yellow squash
1 cup chopped onion
1/2 cup sliced mushrooms
1/2 cup chopped red sweet pepper
1 T margarine or butter
1/2 t snipped fresh parsley
1/2 t snipped fresh basil
1/2 t garlic salt
1/2 t dried oregano, crushed
1/2 t black pepper
2 beaten eggs
1 cup diced fully cooked ham
1 cup shredded mozzarella cheese
1/2 cup cream cheese
1 - 17.3 oz pkg. (8) refrigerated biscuits

Filling: In a large skillet cook zucchini or squash, onion, mushrooms, and sweet pepper in hot margarine or butter about 6 minutes or till tender. Remove from heat. Stir in parsley, basil, garlic powder, oregano, and black pepper. Stir in eggs, ham mozzarella. Set aside.

Crust: In a greased 10-inch quiche dish arrange 7 flattened biscuits around the edge of the dish, allowing dough to extend over sides. Place remaining biscuit in bottom of dish. Pinch edges together to seal.

Spread filling in crust. Space 6 dollops of cream cheese on filling and push into filling so there will be one in each slice of pie. Bake at 375 degrees 25 minutes or till knife comes out clean. Let stand 10 minutes before cutting.