zucchini's??

I found this in a recent Burke's Backyard magazine, and couldn't believe believe my eyes... I mean, I've seen huge record-breaking pumpkins and tomatoes and carrots and such, but this is ridiculous!That's a lot of quiche filling. Speaking of which, here's my favourite way to use up eggs -

Vegetarian zucchini quiche Lorraine

Ingredients for 2 pies:

• 2 prebaked pie dough forms, using your favourite recipe
• 3 eggs
• 4 Tsp Greek yoghurt or sourcream
• 1/2 zucchini, shredded
• 2 cups of leek, chopped into rings
• 10 small cherry or grape tomatoes, clices in half
  
• 1 cup shredded cheese (technically Gruyère, but I used a tasty Swedish cheese instead)
• 2 tsp. sweet mustard
• Salt, pepper, chopped thyme to taste

1. Mix eggs, yoghurt, cheese, mustard, herbs and spices together in a bowl.
2. Spread the drained zucchini in the pie forms.
   
3. Sprinkle the leek and halved tomatoes over the zucchini.
   
4. Pour over the egg mixture.
5. Bake in the pre-heated oven at 200 degrees C for 15-20 minutes.
   
6. Leave to cool for 5 minutes.
7. Enjoy!