CHEESE CRUST:

1 c. flour
1/2 c. butter, ice cold, cut into cubes
2 oz. Velveeta cheese, cut into cubes
1 tbsp. ice water
Dash Tabasco sauce

FILLING:

1/4 c. butter
1/2 c. sliced onion
4 c. thinly sliced zucchini
1 sm. clove garlic, minced
1/2 c. chopped parsley
2 eggs
1 c. Half and Half
1 c. shredded Mozzarella cheese
1/2 tsp. each salt and pepper
1/4 tsp. each oregano and basil

Make crust: Combine all crust ingredients in a food processor or a mixing bowl. Process or beat until a ball of dough forms. Wrap dough in plastic wrap and chill for 10 minutes.

Prepare filling: Melt butter in a large skillet over medium heat. Saute onion, zucchini and garlic in butter for 10 minutes, stirring occasionally. Stir in parsley and set aside. Preheat oven to 375 degrees.

Remove crust dough from refrigerator. Roll out on a heavily floured surface. Line a 10-inch pie or quiche pan with dough. Prick entire surface with fork. Beat together eggs and Half and Half. Use 1 tablespoon of egg mixture to glaze crust before baking. Place crust in oven and bake for 10 minutes.

Mix together cheese and remaining cheese mixture. Add salt, pepper, oregano and basil to vegetable mixture. Toss gently. Pour egg and cheese mixture into vegetable mixture. Stir to combine.

Pour into prepared crust and continue baking for 15-20 minutes or until center is set. Cover edges with foil if they begin to brown. Let quiche stand at room temperature on cooling rack for 10 minutes prior to serving. Serves 6-8.