Ingredients:
Serves 6-8
Crust; (or use store-bought)
1 1/2 C all-purpose flour
4 Tbsp butter, refrigerated and cubed
4 Tbsp vegetable shortening, cold
3 Tbsp ice water
kosher salt and freshly ground pepper, to taste
beans, for weighing
Filling;
5 eggs, lightly beaten
1 1/2 C milk (or 1 C milk, 1/2 C heavy cream)
1 C sharp cheddar cheese, grated
1 white onion, chopped
2-3 small zucchinis, rinsed and chopped
2 Tbsp extra-virgin olive oil
1/4 tsp nutmeg
kosher salt and freshly ground pepper, to taste
Directions:
Preheat oven to 450 F degrees. Spray a pie pan with non-stick cooking spray.
In a food processor fitted with a steel blade, pulse flour with cold, cubed butter, shortening, and salt, until pebble-like in texture.
While pulsing, slowly drizzle in ice water until dough ball begins to form.
Turn out onto counter and roll into a ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
Remove from fridge and roll out onto a lightly floured surface.
Fold dough in half and transfer to pie pan.
Spread out dough in pan. Trim excess, allowing 1-2-inches larger than pie pan.
Cover with sheet of parchment paper or aluminum foil and weigh down with beans.
Bake for 10 minutes. Remove beans and bake, uncovered, for another 5 minutes.
Remove from oven and reduce temperature to 350 F degrees.
Heat olive oil in a large pan, over medium-high heat. Cook zucchini until softened.
Add onion. Cook until translucent and fragrant, stirring occasionally.
Drain off excess oil and season with salt and pepper. Set aside.
In a medium bowl, mix milk (and heavy cream, if using) with beaten eggs. Add nutmeg and a pinch of salt and pepper.
Spread zucchini evenly in crust and pour in egg mixture. Cover with mixed cheeses and herbs.
Bake for 35-40 minutes, or until crust is golden brown and cheese is bubbly.
Cool 10 minutes before serving.
