Zucchini Quiche:


Crust (makes 2) from Alice Waters:

12 TB butter
2 cups flour
salt
1/2 cup ice water

cut butter into the salted flour, work together until crumbs start to form. add a little bit of water. work together into a ball. add more water if necessary. may not need all of it.

divide the dough into two balls, wrap in plastic and refrigerate for at least 1 hour. The other dough ball can be used for later or frozen.

Filling (adapted by me):

Sautee 2 pieces of diced bacon with 1 sprig of rosemary until it begins to brown.
Add 1/2 chopped onion.
cook until translucent.
slice 2 Zucchinis into thin rounds. add to onion/bacon mixture. Cook until almost soft.

Roll out one of the dough balls on a floured surface. Add to a pie dish. Trim any excess dough from the sides.
Place the Zucchini mixture into the raw crust and spread out evenly.

Add 1 1/2 cups grated gruyere on top.

Mix together 3 eggs, 1 1/4 cups cream or whole milk. dash of salt, pepper and nutmeg. pour egg mixture over the zucchini.

Bake for 35-40 minutes until golden at 375.
Let rest 5 minutes.