Zucchini Quiche

The ironies of life. Yesterday I was telling you about the warming weather here in central Virgina and last night it snowed. Not too much but enough to make me sad. I don't like cold weather at all. Hopefully the sun comes out and everything goes back to normal. 
 
As the weather was getting colder and the wind was blowing harder we were craving comfy foods. Zucchini are one of my daughter's favorite veggies and I try to cook some once a week. I've made all kinds of combo quiches but never zucchini one. I got the idea from a vegetarian cookbook. I changed the quantities here and there and came up with a delicious zucchini quiche. 
Let's turn the oven on and make some zucchini quiche
You'll need
1 cup whole wheat flour1 cup all purpose flour 4 oz butter
3 zucchini (~ 21-22 oz)2 red onionsolive oil a handful fresh dill1 1/4 cup milk 3 eggs2-3 oz shredded Parmesansalt, pepperStart my finely slice the zucchini, sprinkle some salt over and let them sweat. 

In your food processor combine the flours and diced butter. 

Pulse few times until it resembles fine breadcrumbs 

Add a little cold water to form a soft dough

Roll out the dough and line a 10 inch quiche pan, put it the fridge for about 20-30 minutes. Meanwhile preheat the oven at 400F. When chilled prick the dough with a fork and cover with parchment paper and dry beans. Bake for 20 minutes.

Pat dry the sliced zucchini. Finely slice the onions. 

Heat few tablespoons of olive oil and cook the onions until almost soft

When soften add the zucchini and cook for further 5 minutes or until the zucchini start to soft. Add the chopped dill and let it cool. 

While the pastry and the zucchini mixture are cooling slightly combine 3 eggs with 1 1/4 cup milk. 

Spoon the zucchini mixture into the baked pastry 

Pout the egg-milk mixture over

and sprinkle with the shredded cheese. 

Bake the quiche in preheated oven at 350F for about 45 minutes or until firm to the touch.  
Let it cool slightly before serving Thanks for visiting today, hope I'll see you soon again. As usual, Roxana
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