Zucchini quiche

                   This is perfect for a Sunday brunch served with sausages and a platter of fresh fruit.

Makes 6 to 8 servings

• ½ recipe Lemon pastry (recipe here)
• ¼ cup freshly grated Parmesan cheese
• ¼ cup shredded sharp cheddar cheese
• ½ cup seasonned dried bread crumbs
• 2 eggs
• 1½ cups sour cream
• 2 tablespoons chopped chives
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon freshly ground black Pepper
• 1½ pounds zucchini, cut in ¼-inch slices

1. Roll out the pastry to fit into an 11-inch tart pan with a removable bottom.
2. Preheat the oven to 450F.
3. Mix the cheeses with the bread crumbs, sprinkle ½ cup of the mixture evenly over the bottom of the pastry.
4. In a bowl, beat the eggs, sour cream, chives, flour, salt and pepper together.
5. Arrange one-third of the zuchini slices over the cheese mixture in the pastry-lined pan.
6. Cover with one-third of the sour cream mixture.
7. Repeat layering until the zucchini and egg mixture are used up.
8. Bake 10 minutes; reduce the oven temperature to 325F and bake for 40 minutes more or until the pie is set.
9. Cool for at least 15 minutes and cut into edges to serve, either warm or at room temperature.

BON APPETIT