CHEESE CRUST:

1 c. flour
1/2 c. butter (ice cold), cut into cubes
1 tbsp. ice water
Dash of Tabasco sauce

FILLING:

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

TO PREPARE 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 10 minutes.

TO PREPARE FILLING: Melt butter in a large skillet over medium heat. Add onion, zucchini and garlic; saute' for 10 minutes, stirring occasionally. Stir in parsley and set aside.

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 & half. Use 1 tablespoon of egg mixture to glaze crust before baking. Bake at 375 degrees for 10 minutes. Mix together cheese and remaining egg 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 to 20 minutes or until center is set. Cover edges with foil if they begin to brown too quickly. Let quiche stand at room temperature for 10 minutes prior to serving. Serves 6 to 8.

This savory crust can also be used for a seafood, broccoli or spinach quiche.