Zucchini and Cheddar Quiche

Quiche is such a useful dish.  It can be served for breakfast, lunch, or dinner, is appropriate in all seasons and can be prepared ahead of time for ease when entertaining.  A good crust and some eggs provide the backdrop for endless ingredient combinations.  I've been known to use quiche as a vehicle to use up whatever extra veggies we have on hand.

INGREDIENTS

1 large zucchini

8 eggs

1/2 cup milk

2/3 cup grated sharp cheddar cheese

salt

pepper

sprig of fresh thyme or sage (optional garnish)
1 1/4 cup finely milled flour (I mix wheat and white)
1 stick of butter (plus a small amount to grease pan)
1/4 cup ice water

• Using this recipe (minus the cinnamon), make the crust, roll out, place in buttered pie pan, and refrigerate until ready for use.

• Preheat the oven to 350 degrees F.
• Slice zucchini into thin rounds and layer in bottom of crust.

• Whisk together eggs, milk, plus a pinch of salt and some fresh ground pepper.
• Pour egg mixture into crust and add any remaining zucchini rounds (reserving enough to make a decorative ring for the top).

• Sprinkle cheese over top and arrange remaining zucchini in a ring.  

• Bake in preheated oven for 30 min (or until the crust is golden and the eggs are firm but not hard).
• Cool slightly before serving, garnish with fresh herbs if desired.

~Happy Saturday Everyone~