We have a lot of eggs and I wanted something tasty for breakfast; quiche seemed like a good option. The mushrooms, zucchini, and feta worked quite well together here. I think a bit of thinly sliced leek would've made it even better, but it was plenty good as is.

Mushroom and Zucchini Quiche

Adapted from Good Housekeeping

Ingredients

• 200g pie pastry (enough for one 9" shell)
• 2 Tbsp. olive oil
• 250g cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 leek, sliced thin, white and pale green only (optional)
• 1 smallish zucchini, chopped fine
• 1/4 tsp. coarse sea salt
• ~50 grinds black pepper
• 150g feta, cubed
• 4 large eggs
• 1 1/2 c. milk

Directions

1. Roll out the pastry and place it in your pie plate, crimping the edges as desired.
2. Crumple a sheet of parchment paper and place it in the pie shell. Fill the shell with beans, sugar, or pie weights.
3. Bake at 190°C (375°F) for 15 minutes.
4. Remove the parchment paper and pie weights and continue baking for another 10-12 minutes.
5. Meanwhile, heat oil over medium heat.
6. Add mushrooms and cook, covered, stirring occasionally until they release their liquid.
7. Add garlic, leek (if using), zucchini, salt, and pepper and cook, uncovered, stirring often until veggies are softened and liquid has evaporated.
8. Remove pie shell from oven and allow to cool slightly.
9. While pie shell is cooling, place a baking sheet in the oven to warm up.
10. Spoon the cooked veggie mixture into the bottom of the pie shell.
11. Sprinkle the feta over the veggies.
12. Whisk the eggs with the milk and pour this mixture into the pie shell with the veggies and cheese.
13. Place quiche onto the hot baking sheet in the oven and bake at 190°C (375°F) for 30-45 minutes until just set.