HERBED CRUST:

1 cup all-purpose flour (220g)
1/2 cup (1 stick) butter (150g)
1 egg
pinch of salt
1/2 tbsp. sugar (10g)
1 tbsp. thyme (20g)

Combine ingredients in a bowl. Mix with fingertips. Add a drop of water. Scrape into a ball, wrap with Saran or plastic wrap and store in refrigerator for at least 1 hour.

QUICHE:

small white onion, cut in small pieces
1 small zucchini, peeled and cut in small pieces
1/2 cup chopped ham (110g)
3/4 cup shredded Swiss cheese (200g)
1 tbsp. all-purpose flour
4 eggs
1/2 cup cream
1/2 cup milk
salt and pepper, to taste
fresh spinach, for decoration

Preheat oven to 400°F (200°C).

Sauté onion in hot olive oil (just enough to cover the pan) over medium heat for 2 to 3 minutes. Add zucchini to onion for 2 minutes. Add ham. Sauté until onions are translucent and zucchini seems right. Season with salt and pepper along the way, according to taste.

Take chilled pie crust dough and mold it with your fingers in a dish. You can sprinkle your hands with flour to help.

Add sauté mixture. Add 1 tablespoon (20g) of flour to the cheese and spread evenly over sauté mixture. Combine 4 eggs with cream and milk. Whisk. Pour over the cheese. Decorate the top with fresh spinach.

Cook for 10 minutes at 400°F (200°C). Turn oven temperature down to 325°F (165°C) and cook for 30 more minutes, or until done.

Note: There may be butter oozing on top. You can drain some if you wish, or leave and let it soak back into the quiche.

Tip: If you are not sure if it is cooked all the way, you can place a knife in the middle and if it comes out clean, it is done.

Cool for at least 15 minutes. Serve warm.

For leftovers: place in the refrigerator and heat in the microwave for 1 minute, more or less.

Submitted by: K. Helwig