ZUCCHINI & CHEVRE QUICHE

1 Pillsbury Pie Crust (red box)

1 zucchini

1/2 log herbed chevre

2 c. shredded Monterey Jack cheese (or a combo of Jack and Cheddar)

5 eggs

1 1/2 c. heavy cream

preheat oven to 350°

Line a pie plate with the Pillsbury crust and score it all around the edges and center of crust to prevent shrinkage while baking. Bake crust for 10 minutes.

Thinly slice zucchini. Line the slightly baked crust with the zucchini slices, then top with chunks of the chevre. Cover with the shredded cheeses (the pie place will be almost full). Whisk together the eggs and cream and season with salt and pepper. Pour custard mixture over cheese - the pie plate will be full. Bake for 40 - 50 minutes.