1 Pie Crust of Choice
1 Cup milk
1 Tablespoon Extra Virgin Olive Oil
1 Cup Chopped Zucchini
1 Cup Chopped Apple
2 cloves garlic, minced (or old, dried garlic powder, about 2 tsp, if that is all you have!)
4 oz grated Romano Cheese
Salt and peper
Preheat over to 375 degrees. Prepare your pie crust in your pie dish. Heat your olive oil and saute your zucchini. When soft, add your apples and garlic powder. If using fresh, chopped garlic, start with that. Season with salt and pepper and sauté until apples are just soft. Remove mixture from heat. Beat your eggs and milk in a bowl. Add zucchini and apple mixture to bowl with eggs and toss to combine. Using a slotted spoon transfer mixture that is now coated with egg onto your pie crust. Then pour remaining eggs into pie crust, care not to let it overflow. Dip a clean pastry brush or spatula into the top of the liquid quiche and brush the edges of the pie crust.
Bake for 40 - 50 minutes until set in the middle. Serve hot or at room temperature.