Feta Cheese Zucchini Quiche – A Scrumptious Classic French Dish

• When shopping for zucchini, be sure they are all the same size to cook in uniform.

• The feta cheese crumbles well with the eggs.

• Greek feta is in a block form, and I found it easier to work with and with a lot more flavor.

• Beat medium sized eggs and feta cheese together.

• Use a deep dish pie tart for baking this wonderful zucchini recipe.

• When using a pie pan, ensure the borders are high enough for the egg-milk or cream mixture not to overflow.

• You can substitute the heavy cream with whole milk. Add a fit of flour (1 tablespoon) to thicken the cream.

• Protect the crust of the quiche with a pie cover or aluminum foil.

• Pre-cook the pie shell according to the packaging direction. Do the same if you choose to make your pie shell.

• You can also make this a crustless quiche; however, grease the pie dish well, or it will stick, and use heavy cream instead of milk. Add a bit more flour so it will solidify.

• Place the pie dish on a cookie sheet in the middle of the rack to eliminate unwanted spilling in your oven. Enjoy!!