Ingredients
1all butter crust pie dough,rolled out and lining a 9- or 10-inch pie plate
2tbspextra virgin olive oil
1cupshallots or spring onions,sliced
½lbzucchini,about 1½ cups shredded
4large eggs,room temperature
½cupmilk
⅓cupsour cream
⅓cupcream
1tspdried herbs de Provence,or Italian herb blend
10basil leaves,sliced
1tbspfresh parsley,chopped
½tspblack pepper
½tspsalt
1cupparmesan cheese,(3 oz) packed, shredded
10cherry tomatoes,halved or quartered
Preparation
Heat oven to 350 degrees F. If using a homemade pie crust*, freeze it for at least 30 minutes.
Line the inside of the crust with heavy-duty aluminum foil. Fill the pie crust to the top with pie weights—either sugar, dry rice, or dry beans.
Bake for 50 minutes. Remove from oven, remove foil and pie weights from the crust.
Grate the zucchini using the large holes of a box grater. Set the grated zucchini in a mesh sieve set over a bowl to drain off excess moisture.
Heat olive oil in a skillet on medium heat. Add the sliced shallots or spring onions and toss to coat with the oil.
Lower the heat to low and cook gently for several minutes, occasionally stirring. Once softened and lightly browned, remove from heat.
Beat the eggs in a large bowl. Whisk in the milk, cream, and sour cream. Whisk in the dried herbs de Provence, the fresh sliced basil leaves, chopped parsley, salt, and pepper.
Stir in the grated Parmesan cheese and the grated zucchini.
Spread cooked shallots over the bottom of the pre-baked shell. Pour the zucchini filling mixture on top.
Arrange cut cherry tomatoes on the top of the filling, pushing each one in about halfway.
Bake for 45 to 55 minutes at 350 degrees F until set in the center. If the edges of the crust* look like they might get too browned, tent them with foil or a pie protector.
Remove from oven when the center of the quiche has set and the top is lightly browned. Let it cool completely before serving.
