Zucchini, Leek and Tomato Quiche

I've got to admit, zucchini is not at the top of my list of favorite vegetables. But it sure is abundant, all summer long. I'm always trying to think of good ways to use it - zucchini feta pancakes and raw zucchini salad are pretty great, but this quiche may be the best yet. 

There are infinite variations of quiche, but my absolute favorite will always be my mom's salmon quiche. In fact, we loved it so much that I really can't remember her making any other kind of quiche! It was just cheddar cheese, leftover cooked salmon, tomato slices and dill on the top. The recipe was based on Mollie Katzen's Quiche Formula from the Enchanted Broccoli Forest. This zucchini version might actually give my favorite a run for its money, thanks to an unusual twist.

I had a fridge full of zucchini and eggs (our two new chickens have started laying and the elder biddies have kicked into high gear for the summer) but no milk. So as I was looking at the Quiche Formula, I suddenly noticed she says buttermilk or yogurt works just as well. And somehow we had two opened quart containers of yogurt hanging around... well, it turns out that the tanginess of the yogurt is exactly what zucchini needs to be spectacular in this quiche!

1 medium zucchini
2 leeks
2 T. olive oil
1 pre-made pie crust
1 cup grated aged/sharp cheddar
Fresh basil, thinly sliced (optional)
3 eggs1 cup plain yogurt
Salt and pepper
1 large tomato or a few small ones

Preheat oven to 375F. Cut zucchini and leeks in thin slices, crosswise. Wash leeks very thoroughly to get all the dirt out. Heat olive oil in a wide skillet, add leeks and zucchini, and cook until tender. Lay crust in a pie dish and spread cheese, then vegetables evenly over the bottom. Whisk together eggs and yogurt, season with salt and pepper, and pour over the filling. Arrange tomato slices over the top and sprinkle with basil. Bake 35-40 minutes, until custard is just set, and cool 10 minutes before serving.