Zucchini, Gorgonzola and Green Onion Quiche

Serves 6-8

1 homemade or refrigerated single pie crust
1 tablespoon butter
2 medium zucchini (3/4 lb total), halved lengthwise, then cut into 1/8"-thick slices
1 green onion (scallion) stalk, chopped
1 1/2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1 oz mild cheddar cheese grated (1/2 cup)
1 oz Gorgonzola cheese crumbled (1/2 cup)

Put oven rack in middle position and preheat oven to 450°F. Fit pie dough into pie plate and lightly prick all over. Line pie crust with doubled sheet of foil. Bake for 10 minutes and remove from oven to cool. Reduce oven temperature to 350°F.

While crust bakes, melt butter in 10" to 12" skillet. Add zucchini, green onion and salt and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes.

Heat half-and-half and pepper in a 1-quart to 2-quart saucepan until mixture starts to simmer lightly, then remove from heat. Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in zucchini and cheese and pour into pie crust. Bake until filling is just set, 25 to 30 minutes. Let quiche rest in dish on cooling rack for about 20 minutes.

This recipe started as one from Gourmet Magazine, circa 2005, but I made enough changes to consider it my own. Unlike some of my other quiches, this makes no attempt at being light and healthy, and instead is rich and creamy. Enjoy in moderation as my mother would say.