Fresh From the Farmers Market... Zucchini Basil Leek Quiche!

This weekend I had an old friend in town (shout out to VC!), and we took a break from (literally, seriously) eating our way from one end of LA to the other and back again (it was bliss), to go to the Farmers Market.

I decided I wanted something delicious from my spoils and did not want to go to the grocery store, so landed on quiche, which is a nice repository for random items from the fridge.

I've posted before about my potato crust, which is good, but sometimes you've been toiling all day (grant deadline... again) and its a holiday, and a girl just wants some crust. This was super simple, and unlike most pastry, doesn't involve butter so seems less decadent.

Crust:
1c flour
.25c olive oil
.25 c ice water
.5tps salt

Mix it all up. Press it, by hand, into a 9 inch pie pan. If you're me and for whatever reason can't find the pie pan, use a cake pan. Preheat oven to 400.

Filling:
6 egg whites
1c whatever veggies you have, if you're me: zucchini, bell pepper, leeks.
.5 cup shredded cheese (I used Trader Joes Quattro Fromagio)
.25c milk (I used almond milk because it seemed better than vanilla soy milk)
a few cloves of garlic
salt and pepper
fresh chopped basil (quite a bit)

I wanted to caramelize the leeks, and have recently watched (more than once, I confess) Julie and Julia, so I used real butter (as a side note, I would like to be friends with Meryl Streep and Stanley Tucci as Julia and Paul Childs. as a second side note, I feel like Julia/Meryl would be horrified by my butterless olive oil crust). I cooked the leeks slowly then tossed in the other veggies for a bit.

Beat the eggs and milk, fold in the veggie mixture, cheese, and basil. Pour into the crust. Bake at 400 for 35 minutes or until nice and brown.

I served over some nice mixed greens... enjoy!