Salmon vegetable quiche

7 1/2 oz can of Redsockeye Salmon deboned

2 cups of raw eggplant

1 cup raw zucchini

1 cup fresh tomatoes

3/4 cup onions (uncooked)

1/2 cup red bell pepper (uncooked)

2 garlic cloves

1 cup mozzarella

1/4 cup Parmesan cheese

1/2 tsp each of Rosemary, thyme, basil ,tarragon.(I did use fresh rosemary and fresh basil so used more of these--I think fresh is more full of flavor)salt and pepper (as much as you want of the salt and pepper)

4 eggs

3/4 cup of half and half

.Spray 10 inch deep pie plate or quiche pan with Pam. Place salmon on bottom of pie plate. Mix all of the rest of the ingredients except for the eggs and cream in a large bowl (the veggies go in raw) and place in the pie plate.

Next mix the eggs and the half and half and pour into and over the stuff in the pie plate. Cook at 325 for 45-65 minutes--till done (ie knife inserted comes out fairly clean and veggies look nice and done. Ps. This is crustless since I am gluten free--