Zucchini Quiche

Crust:
1/3 c. butter
1 c. flour
dash salt
about 3 tbs. buttermilk
Mix first three ingredients in food processor, add enough buttermilk to have the dough form a not-too-sticky ball. Roll out and put in an 8" quiche pan with at least a 2" side.
Saute sliced zucchini, minced garlic, and diced onions in olive oil with salt pepper and thyme until soft. Spread out on top of uncooked crust when cool.

Custard:
4 eggs
1 1/2 c. milk
3 Tbs. flour
3/4 tsp. salt (or less)
4 oz. chevre
dash of dijon mustard
I make this in the food processor as well. Pour over sauteed vegetables, and bake at 350 degrees for about 45 minutes. The recipe is adapted from the original Moosewood cookbook, which has this easy crust for savory tarts that is delicious. I made the quiche pictured with two duck eggs and two turkey eggs from my CSA box.