Vegetable Pie

In a large skillet heating olive oil and butter over medium heat. Add fine chopped chives and cook stirring, 5 minutes or even slightly. Add the pumpkin peeled and cut into cubes and cook stirring, 5 minutes, incorporate the zucchini cut into cubes, the carrot peeled and cut into cubes, the red and green paprika and cook 5 more minutes. Incorporate wine and basil. Boil the mixture, reduce heat and cook 5 minutes. Season Conservation and pepper. Book the mix.

In a bowl beat the eggs, milk, cream and half of Parmasano cheese. Reserve.

Conduct a source or individual oven font and fill with the reserved vegetable mixture. Spread cream cheese and correct the seasoning by adding more salt and pepper if necessary. Pour the mix of eggs reserved on the vegetables. Sprinkle with the rest of the cheese and cook in the oven at average temperature until it is bubbling and gold.

Serve immediately.