Sweet Corn and Zucchini Quiche

Instructions

For the quiche crust

1. Preheat oven to 350F.
2. Cream yogurt with butter.
3. Blend in flours and sea salt. Cover and leave in a warm place for 12-24 hours.
4. Sprinkle counter with unbleached white flour and roll out dough to a thin 1/4 inch - enough to line the bottoms and sides of a shallow pie pan.
5. Prick well with a fork and place empty crust in a cold oven. Bake for 20 to 30 minutes.
6. Your crust is now pre-baked and ready for filling.

For the filling

1. Preheat the oven to 375F.
2. Peel and dice the onion. Slice the zucchinis and mushrooms thinly.
3. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
4. Transfer the zucchini mixture to the pre-baked quiche crust. Arrange the top so the zucchini slices lay flat and look nice.
5. In a large bowl, beat the eggs, and mix in the cream, basil, oregano, and salt. Add the cheese, reserving some for garnish. Stir once to combine. Pour the egg mixture over the zucchini mixture.
6. Top with remaining cheese and bake, uncovered, for about 25 minutes or until eggs are set. Let stand for 10-15 minutes before cutting into slices.