Toast sesame seeds in a dry skillet on medium heat, watching closely. Shake pan every minute or so to toss and turn seeds. Remove from heat when seeds start to brown, about 5 minutes.

Make cracker crust by melting the butter in a glass pie dish.

Crush crackers in a ziplock bag with a rolling pin or your hands. Add sesame seeds to cracker crumbs and put into melted butter in pan.

Using your fingers, mix the crumbs and butter and pat into a crust on the bottom and up sides of pan. Bake at 375 for 10 minutes. Set aside.

Cut off bottom of sprouts and then cut sprouts in half.

Line a sheet pan with parchment paper. Lay bacon strips on paper, leaving space between strips. Place sprouts in the spaces between bacon strips, drizzle with olive oil & season with salt and pepper.

Place pan in a 400 degree oven and cook for 15 minutes. Check. Continue baking until bacon is cooked through and crisp. Remove pan from oven and drain bacon and sprouts on paper towels.

While sprouts and bacon are cooking, put onions in a large skillet with 1 T butter and olive oil.

Cook over medium heat, stirring occasionally, until they begin to brown, about 5 minutes.

Add garlic and zucchini. Cook, stirring occasionally, about 5-7 more minutes until zucchini is soft and starting to brown.

Add corn kernels. Add Brussels sprouts and bacon torn into pieces. Stir to combine.

Stir in 1 cup cheddar cheese. Place mixture in baked crust. Top with Parmesan and Swiss. This can be covered and refrigerated at this point until baking later.

Beat eggs and season with salt & pepper. Pour over vegetable mixture. Bake at 375 degrees 35-40 minutes or until set in the middle. Let sit 5-10 minutes before cutting.