Total Calories: 674
Prepare pie crust. Prick crust and brush inside with egg white refrigerate for 1 hour. Bake pie crust in a preheated 450° F oven for 10 minutes and cool. Reduce oven to 375° F.
Heat butter or margarine in large skillet or wok. Sauté green onions and garlic for 2 minutes add carrots, broccoli or cauliflower, and yellow squash stir-fry for 3 minutes. Add peas and corn stir-fry for 3 minutes. Remove from heat add 1 1/2 cups cheese. Place vegetable mixture in pie shell. Arrange tomato halves or tomato slices over vegetables. Sprinkle with salt and pepper to taste. Bake for 20 minutes remove and sprinkle top with remaining 1/2 cup grated cheese. Bake for an additional 10 minutes or until top is golden.
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