Ingredients
1/2 cup butter, softened3 ounces cream cheese, softened2 tablespoons heavy whipping cream1-1/2 cups all-purpose flour1/2 teaspoon salt1 large egg white1/4 teaspoon waterFILLING:4 cups thinly sliced zucchini (about 1 pound)1 cup chopped green onions2 garlic cloves, minced3 tablespoons butter1 teaspoon dried basil1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon pepper2 large eggs, lightly beaten1-1/2 cups shredded mozzarella cheese
Preparation
In a bowl, beat butter and cream cheese until smooth. Beat in the cream, flour and salt. On a lightly floured surface, knead dough until smooth. Cover and refrigerate for 1 hour.
On a lightly floured surface, roll out dough to fit a 9-in. pie plate or quiche dish. Transfer to pan; flute or trim edges. Prick dough. In a bowl, beat egg white and water; brush over bottom of crust. Bake at 425° for 13-15 minutes or until edges are golden brown. Reduce heat to 375°.
In a skillet, saute the zucchini, onions and garlic in butter for 10 minutes. Stir in the basil, oregano, salt and pepper. In a bowl, combine eggs and cheese; stir in zucchini mixture. Pour into the crust. Bake for 20-25 minutes or until crust is golden brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
