You are here: Home » Recipes » Zucchini and Pecorino Pie Zucchini and Pecorino Pie Kitchen Tested Yield 8 servings Prep 5 mins Cook 35 mins This quiche makes a great weeknight dinner. Mark Boughton Photography PrintEmail Ingredients 1 -- basic butter crust1 medium zucchini (about 4 ounces), sliced into 1/8-inch thick circles1 1/2 cups (4 ounces) shredded pecorino cheese4 large eggs1/2 cup heavy cream1/2 teaspoon salt -- Freshly ground black pepper Instructions Preheat oven to 425F. Arrange crust in 9-inch ceramic or glass pie plate. Tuck edges under and flute crust, if desired. Scatter half the zucchini slices on the bottom of the crust. Sprinkle 1 cup of cheese over the zucchini. Scatter the remaining zucchini over the cheese. In a medium bowl, beat the eggs and cream. Season with salt and pepper. Pour mixture over the zucchini-cheese layers in the piecrust. Sprinkle with remaining cheese. Bake 15 minutes, then reduce oven to 350F and bake an additional 20 to 22 minutes, until the edges of crust are lightly golden and top of pie is deep golden and bubbly. Serve warm or cold. May be made up to one day in advance. Recipe by Jennifer Perillo.