Zucchini Tomato Quiche

Ingredients

• 1 recipe for all butter crust pie dough, rolled out and lining a 9 or 10-inch pie plate, frozen for at least 30 minutes.
• 2 tablespoons extra virgin olive oil
• 1 cup sliced shallots or spring onions
• 1/2 pound zucchini
• 4 large eggs, room temperature
• 1/2 cup milk
• 1/3 cup sour cream
• 1/3 cup cream
• 1 teaspoon dried herbs de Provence
• 10 basil leaves, sliced
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup packed, shredded Parmesan cheese
• 10 cherry tomatoes, halved or quartered

Directions

1. Set your oven to 350 degrees F. If your pie crust is homemade, let it spend at least 30 minutes in the freezer before baking.
2. Press heavy duty aluminum foil against the inside of the crust. Add pie weights all the way to the rim, using sugar, dry rice, or dry beans. Sugar is my pick here.
3. Bake the crust for 50 minutes. Take it out of the oven, then lift away the foil and the weights. If you are working with a store-bought crust, thaw it and either skip this pre-bake or partially pre-bake it according to the package directions.
4. Use the large holes on a box grater to shred the zucchini. Transfer the grated zucchini to a mesh sieve set over a bowl so the extra moisture can drain off.
5. Warm the olive oil in a skillet over medium heat. Add the sliced shallots or spring onions and turn them through the oil. Reduce the heat to low and let them cook gently for several minutes, stirring here and there. When they are soft and lightly browned, take the pan off the heat.
6. In a large bowl, beat the eggs. Whisk in the milk, cream, and sour cream, then whisk in the dried herbs de Provence, sliced basil, chopped parsley, salt, and pepper. Stir in the grated Parmesan cheese and the grated zucchini.
7. Scatter the cooked shallots across the bottom of the pre-baked shell. Pour the zucchini filling over them. Place the cut cherry tomatoes on top, pressing each one about half way into the filling.
8. Bake at 350 degrees F for 45 to 55 minutes, until the center is set. If the crust edges seem like they are browning too much, cover them with foil or a pie protector. A shallower store-bought crust will bake faster than a homemade crust.
9. Take the quiche from the oven once the center has set and the top is lightly browned. Let it cool completely before serving.