Zucchini Quiche with Basil

...I found this recipe in a vegetarian cookbook, and it's one i've returned to many times (and altered a bit, here) when i feel like something yummy and home-made. Hope you like it!

Preheat oven to 425 degrees.

Crust:
~1 stick of butter (chill ahead of time in freezer for awhile, if possible)
~3/4 cup whole wheat flour (pastry flour is ok)
~3/4 cup white flour (pastry flour is ok)
~salt as desired (<= 1 tsp)
~herbs, if you are feeling feisty (dried basil, thyme, etc.)
~few Tbsp of ice water, until dough holds.

So, okay- if you want to use a pre-made crust, that's cool. Also, if you already have a fabulous crust recipe of your own, use it! For those who have never made their own and wish to try, here is a very basic rundown: To begin, put a cup of ice water in the freezer, near your (hopefully) chilled butter. ;)
Sift together flours, salt, and optional herbs in a large bowl. Have a rolling pin and a clean space ready and dusted with flour for when you need to roll out the dough. Cut half of the butter up into small pieces, and, working quickly with your fingertips, combine the pieces into the flour, until it is all somewhat like crumbs. Add the rest of the butter and make sure to get all the flour from the bottom of the bowl! Try not to overwork the dough, which, i know, is way easier said than done. Now add the ice water, a Tbsp at a time, mixing a little in between, until the dough holds together in a ball, but is not wet. Place ball on floured surface, flour your hands, and press the edges inwards a bit and flatten the top just a bit. Now roll out the dough, from the center outwards, until it will fit your 9" round pie plate. Try to make sure it doesn't stick to the surface by flipping it a couple of times while rolling. Use as few rolls as possible! It is ok if there are small butter pieces left in the dough; they will incorporate while baking. We just don't want the dough to be tough by rolling it out for too long and making the flour glutens develop. Whew! Okay, now place the dough carefully in the pie plate, press it against the edges, and prick the bottom a few times with a fork. Weigh it down with beans, if you can (not absolutely necessary, though) and bake in the preheated oven for about ten minutes while you prepare the rest of the quiche. If it is done before everything else, that's fine (in my experience it usually is, in fact). Just take it out and place on a rack until you need it.

Filling:
~2 Tbsp olive oil
~red onion, sliced thinly (anywhere from a half to a whole onion, depending on preference)
~2-3 medium zucchini, sliced (the smaller and darker green they are, the better!)
~5-6 mushrooms, sliced (no need for fancy ones! crimini or button work great)
~spinach, if desired (i like to do this if i have some around. if frozen, thaw first, and if fresh, blanch in a little water until tender, then drain)

In a large frying pan, heat the oil, and add the onions. Saute until soft and aromatic, then add the zucchini and mushrooms. If you like, you may add a little herbs to the vegetables, such as dried basil, rosemary, or thyme, but it's not absolutely necessary ;) If using spinach as well, add towards the end. Stir occasionally for about 8-10 minutes. Try not to overcook- remember, these will be baking in the oven for an hour as well. While this is all cooking over a medium heat, put together the liquid ingredients.

~3 eggs
~1 cup milk (not sure if this recipe works with soymilk yet)
~1 tsp salt (or less, as the cheese will add saltiness)
~black pepper as desired

~grated cheese of your choice (romano, parmesan, gouda, swiss, etc.)
~crumbled feta
(i would say roughly a cup of cheese altogether; less is also fine, and more is okay too! experiment with cheese flavors as you like, and remember that it is definitely helpful to grate the cheese ahead of time.)
~fresh basil leaves, roughly a handful, rinsed and dried

Beat the eggs and milk together with the salt and pepper. Put some grated cheese on the bottom of the crust, then spoon in the vegetables from the pan. Add the feta and most of the rest of the grated cheese, and layer the fresh basil leaves on top of it all. Now, slowly pour the egg/milk mixture over everything (if there is too much liquid, leave a little out!). Top with the rest of the cheese, and more basil if you want; i always do ;)
Bake at 425 degrees for 20 minutes, then reduce heat to 350 and bake for about 30-40 minutes, depending on your oven (mine always cooks fast....) You want the crust to be golden brown, and the top as well. It should spring back a bit when you touch it, and smell delicious. Remove from oven, cool until you can't stand it anymore, and enjoy! Scrumptious with salad and a glass of soymilk. Or wine, if that's your fancy. So long!