Crust: Place dry ingredients in food processor. Cut butter into four chunks and mix
using the metal blade. With machine running, slowly pour water through feed tube.
Mix until ingredients form a ball of dough, approximately 2 to 3 minutes.
Place dough on surface sprinkled with flour. Cover rolling pin with flour and
roll dough into a circle large enough for pie pan. If dough tears, simply pat edges
together with fingers.
Cover half of dough circle with aluminum foil and fold remaining half over the
foil. Repeat with a second piece of foil, so dough is folded into quarters. Lift
folded dough and place over 25% of greased pie pan. Unfold dough so entire pan is
covered. Pat into place. Trim excess dough from rim.
Filling: Heat oven to 350 degrees F.
In a large saucepan, sauté onion and zucchini in olive oil.
Place onion mixture, eggs, cheese and salt in a two-quart measuring pitcher.
Add cream until contents reach six cups.
Pour into prepared dough in pie plate. Bake for 40 minutes or until crust browns,
top of quiche turns light brown and custard feels firm.