zucchini quiche with homemade crust

difficulty: moderately sticky situation
yum factor: 5/5 stars
price: less than $8

pie crust ingredients:

1 1/3 cups flour
1/2 cup vegetable shortening
1/2 teaspoon salt
3 tablespoons ice water (the colder, the better)

other stuff you'll need:
a pastry cutter, or two giant spoons
bowl to mix stuff in
rolling pin/tall glass
9 inch circular/square baking pan

directions:

mix the flour and salt in a bowl. cut the shortening into the flour/salt mix with two spoons. using your fingers will melt the shortening and not create the right texture. if you mix it with your hands, the dough will bake to be really heavy and won't be flaky and delicious. hands off.

the mixture should resemble teeny pea-sized balls. add the ice water and continue to mix this. roll the dough into a ball and put this in the fridge for 1/2 hour. remove dough from the fridge and put a little flour down. roll this out into the desired shape and gently place it into the pan.

zucchini quiche ingredients:
5 extra large eggs
1/2 cup of cream/milk
3 small zucchini, quartered and sliced thin
2 tbsp butter
1/2 cup cheese of choice, shredded
1 tsp salt

other stuff you'll need:
skillet/saute pan
wooden cooking utensils
wire wisk
medium/large bowl

directions:
place butter in skillet/saute pan on medium heat. add zucchini to pan. let this cook for about 5-10 minutes.

crack eggs in bowl. whisk this together with the salt and pepper. add cream/milk and cheese. continue to wisk this together. add in cooked zucchini and give it a good mixin. pour this into your unbaked pie crust and bake at 350 degrees for 30-35 minutes.

serve hot.