This recipe originally called for Roquefort cheese, but I substituted Gruyere with excellent results. It should make two 9″ pies. The amount of cheese is to one’s individual taste.

Note: My daughter made this recipe, doubled the filling, and made one double height quiche. It was delicious.

Ingredients:

Crust:

1 3/4 cups plus 2 tablespoons all purpose flour

1/2 teaspoon salt

1 1/2 sticks chilled, unsalted butter cut into approximately 1/2 inch pieces

4 1/2 tablespoons of ice water ( more or less; start with four)

Filling:

2 medium zucchini (not all will be used)

3 large eggs

1/2 cup of whole milk

1/2 cup of heavy cream

1 – 1 1/2 cups of shredded Gruyere cheese (or 1/2 cup of crumbled Roquefort cheese)

1/4 teaspoon salt

1/4 teaspoon pepper

For crust: Blend flour and salt in food processor. Add butter using on/off pulse until mixture resembles coarse sand. Blend in enough ice water to from dough. Flatten dough into a disk. Wrap in plastic wrap and chill for 45 minutes or up to a day.

Preheat oven to 400*F. Butter two 9″ pie plates. Roll out 1/2 of the dough on a lightly floured piece of parchment paper to fit the plate. (There should be an overhang.) Place pie plate on top of dough. Place hand under parchment and then flip the dough over onto the plate. Carefully peel off parchment paper. Trim overhang to about 1/2 inch. Fold in to form double thick sides. Freeze crust for 10 minutes. Repeat with remaining dough.

Place pie dishes on baking sheet and bake until golden, about 25 minutes (or less).

For filling: Clean, thinly slice and blanch the zucchini. Dry on a paper towel. Arrange slices on bottom of dough. Whisk the rest of the ingredients in a large bowl to blend. Pour into warm crusts. Bake until filling is set, about 20 minutes. Cool completely on a rack.

Note: Try not to stretch the dough to fit the plate. It may cause the dough to shrink during baking. If that happens, not to worry. Just continue; it will still be delicious. If crust on quiche seems to be browning too fast, cover loosely with aluminum foil.