Zucchini Quiche by Chef Jody Williams

• 1 small zucchini
• 8 large eggs, beaten together
• 6 fresh basil leaves, roughly torn
• Extra virgin olive oil
• 1 cup Fromager d’Affinois Florette

1. Preheat the Oven to 400 degrees Fahrenheit. Using a mandoline or sharp knife, thinly slice the Zucchini into rounds, set aside.
2. Heat 3 tablespoons of olive oil in a skillet over medium high heat. Add the zucchini and cook stirring occasionally until softened and a tiny bit brown, 5 minutes.
3. Season the zucchini with a pinch of salt.Turn off the heat, pour the eggs over the squash, then drizzle the eggs with an additional tablespoon or two of olive oil.
4. Scatter slices of Fromager d’Affinois over eggs. Bake until the eggs are just set, about 10 mins. Immediately remove from the oven and give one final drizzle of olive oil and scatter with torn basil.

Slice into wedges and serve!

 :  Pictures from Sam Keeler

Fromager d’Affinois Florette