Zucchini and Goat Cheese Quiche
1 pre-made 9 inch pie crust (go ahead and make your own if you are adventurous, but I use the frozen crust from Whole Foods and it's really good!)
2 cups buttermilk
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. dried oregano
1 leek, washed and diced
1/2 cup chopped zucchini
1/4 cup chopped mushrooms
1 Tbls. olive oil
1/2 cup goat cheese
Preheat oven to 425 degrees.
Set your pie crust on a large baking sheet.
In a large sauté pan, heat olive oil over medium high heat.
Add leeks and cook until tender, about 5 minutes.
Add zucchini and mushrooms and cook until tender, another 5 minutes.
Season with oregano, salt and pepper and set aside.
Beat eggs and milk in a large bowl.
Crumble goat cheese in the bottom of the pie crust.
Top with vegetables and pour egg mixture over the top.
Bake for 15 minutes, reduce heat to 300 degrees and bake another 25 minutes, or until a tester inserted into the center comes out clean.
Rest quiche on a rack for 10 minutes before slicing.