Zucchini Tomato Quiche

subheading: For the crust:

1 recipe for all butter crust pie dough, rolled out and lining a 9 or 10-inch pie plate, frozen for at least 30 minutes.

subheading: For the filling:

2 tablespoons extra virgin olive oil

1 cup sliced shallots or spring onions

½ pound zucchini (about 1 ½ cups shredded)

4 large eggs, room temperature

½ cup milk

⅓ cup sour cream

⅓ cup cream

1 teaspoon dried herbs de Provence (can substitute Italian herb blend)

10 basil leaves, sliced

1 tablespoon chopped fresh parsley

½ teaspoon black pepper

½ teaspoon salt

1 cup (3 ounces) packed, shredded Parmesan cheese

10 cherry tomatoes, halved or quartered

Directions at simplyrecipes.com

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