Zucchini Tomato Quiche Recipe

Ingredients (17)

• For the crust:
• 1 recipe for all butter crust pie dough, rolled out and lining a 9 or 10-inch pie plate, frozen for at least 30 minutes.
• For the filling:
• 2 tablespoons extra virgin olive oil
• 1 cup sliced shallots or spring onions
• 1/2 pound zucchini (about 1 1/2 cups shredded)
• 4 large eggs, room temperature
• 1/2 cup milk
• 1/3 cup sour cream
• 1/3 cup cream
• 1 teaspoon dried herbs de Provence (can substitute Italian herb blend)
• 10 basil leaves, sliced
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup (3 ounces) packed, shredded Parmesan cheese
• 10 cherry tomatoes, halved or quartered