Zucchini Feta Cheese Quiche
3 zucchini, 3 small bands of out skin removed at intervals and the zucchini thinly sliced
5 ounces feta cheese
¾ cup heavy cream
4 medium eggs
1 pastry shell crust (Pillsbury)
Preheat oven at 400F. Roll out the pastry shell crust in a round pie tart mold. Poke with a fork a few times the pastry, do not make big holes. Cover the pastry crust borders with a pie cover or a small strip of aluminum foil that you will have rolled to cover the borders. Bake in the hot oven for 7 minutes. When done remove and let it rest.
Meanwhile in a medium-size bowl whisk the eggs, feta cheese, and heavy cream. Season with pepper.
Arrange the zucchini slices in a round pattern on the pie tart mold and cover with the egg feta mixture. Cover the edge of the mold with pie cover or aluminum foil and place in the hot oven and bake for 30 minutes or until golden in the top and the center is done.