Best Quiche I Have Ever Had

I got this recipe from a co-worker of mine and it is to die for. It is so rich but fluffy and you can really add any vegetable you want to the recipe. But this is great for the August months when the most successful thing you have grown in your garden is zucchini and people keep giving you more. I have made this quiche several times and always forgot to take a picture. I have several friends asking for the recipe so sorry it will be a surprise to you what it looks like!

1 pie crust

1/4 cup grated parmesan cheese

1/4 cup grated cheddar

1/2 cup dry breadcrumbs

1 1/2 lb. zucchini

2 eggs, separated whites and yolks

1 1/2 cups sour cream

2 Tb. chopped chives

2 Tb. flour

1/8 tsp cream of tartar

sea salt & pepper

butter

Make the pie crust or buy one at the store. If you make the pie crust mix in half of the two cheeses, chill it and then press it into a 10 inch pie dish. Mix the other half of the cheeses with the breadcrumbs. 

Cut the zucchini into 1/3 inch slices. Boil them in salted water for 5 minutes and drain. It is important not to overcook them. 

Beat the egg yolks and sour cream together, add chives, flour, and salt & pepper. Whip the egg whites with the cream of tartar until stiff and add them to the rest of the mix-gently. You want the entire mixture to be as fluffy as possible. 

Make a layer of zucchini on the bottom of the pie crust. Cover them with the sour cream mixture. Keep adding layers in this way until you run out of slices. You should have 3 or 4 layers. End your layering with the sour cream mixture and then sprinkle the breadcrumb mixture on top. Place small slivers of butter scattered around the top and put the pie in into a 450 degree oven for 10 minutes. Then turn it down to 325 for another 40 minutes or until pie crust is brown and seems done in the middle.