Cheesey Zucchini Quiche

This quiche and its crust are delicious and super easy to make!

INGREDIENTS:
Crust:
1 3/4 cup flour
1 teaspoon salt
1/4 cup + 3 tbsp olive oil or 1/4 cup canola oil
1/4 cup + 3 tbsp ice water (I use refrigerated water)

Filling:
2 tablespoons oil
2 cups chopped zucchini
1/2 cup chopped onion
1 garlic clove, minced
1 1/4 cups shredded mozzarella cheese
3 eggs, beaten
1 cup cottage or ricotta cheese
1/3 cup milk
1/2 teaspoon salt
Freshly ground pepper

*Notes: You can easily add chopped kale or spinach to the quiche, approx. 2 cups chopped, cooked along with the veggies*

DIRECTION:
Preheat oven to 350°F.

Crust:
In a medium sized bowl, mix flour and salt with fork.
In a separate small bowl beat oil and water with whisk or fork to thicken.
Pour oil/water mixture into flour and mix with fork.
Press into 9" pie crust evenly.
Bake crust 10 minutes, while you begin to prep filling.
Remove from oven and let cool.

*NOTES: You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.This recipe is not suitable for baked pie crust shells. It makes a nice, flaky crust that's suitable for everyday use

Quiche:
Increase oven temperature to 375°F.
Heat oil in medium skillet over medium-high heat.
Add zucchini, onion and garlic and saute until tender, about 10 minutes.
Spread evenly in cooling crust.
Mix 1 cup mozzarella with cottage/ricotta cheese, milk, eggs and salt.
Spoon over vegetables and sprinkle with remaining cheese.
Bake until knife inserted near center comes out clean, about 40 minutes.
Let stand 5 minutes, then cut into wedges and serve.