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Zucchini Quiche
Category	Summer Squash
Measurements and ingredients:	1 cup whole wheat flour 1/2 cup margarine 1 red onion 2 Tbsp. olive oil 2 zucchini, sliced 6 oz. hard goat cheese, sliced 2 Tbsp. fresh basil, chopped 3 eggs, beaten 1 1/4 c. milk salt and freshly ground pepper
Instructions:	Preheat oven to 400. Mix the flours together and rub in the margarine mixture until it resembles crumbs, then mix to a firm dough with cold water. Roll out pasty and use it to line a 9-10 inch pie plate, at least one-inch deep. Prick the base with a fork and chill for 30 minutes, then line with foil and fill with dried beans. Bake the pastry shell on a baking sheet for 20 minutes, uncovering it for the last five minutes, so that it can crisp up. Meanwhile, sweat the onion in the oil for five minutes, until soft. Add the zucchini and fry for another five minutes. Spoon the onions and zucchini into the pasty shell. Scatter most of the cheese and all of the basil on top. Beat together the eggs, milk, and seasoning and pour over the filling. Top with the remaining cheese. Turn down oven to 350 and cook for about 40 minutes until risen and just firm to the touch in the center. Allow to cool slightly before serving. Serves 6.
Serves how many:	6
Submitted by:	Vegetarian and Vegetable Cooking

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