1¼ unbleached all purpose flour
½ teaspoon salt
½ cup (1 stick) butter, cut into ½ inch cubes
4 tablespoons (or more) ice water
2 small zucchinis, sliced thin
½ cup red onions, sliced thin
½ cup fresh marjoram leaves
1 cup half and half
¼ cup gruyere cheese, grated
¼ cup parmesan cheese, grated
For the crust
In a bowl combine flour and salt. Add butter. Using a wooden spoon and your hands, mix until coarse meal forms. Add 4 tablespoons ice water. Mix until dough comes together in moist clumps, adding more ice water if dough becomes too dry and won’t form into a ball. Gather dough into ball; flatten into disk. Wrap and chill at least one hour. Roll out and form crust and bake in a 350° preheated oven for about 25 minutes.
For the quiche
Mix eggs, cream, salt and pepper and fresh herbs. Blend well. Add cheese. Add the majority of the zucchini and onions saving a few pieces of each for the top. Pour batter into pie crust and place a few leftover zucchini and onions on top for aesthetics. Bake for 45 minutes at 350° or until golden brown on top and/or until a knife inserted in the center comes out clean.