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1
Preheat the oven to 375 degrees F.
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2
In a large skillet melt the butter over medium-high heat.
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3
Add the onions and zucchini and cook, stirring, for 6 minutes.
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4
Add the mushrooms and cook, stirring, until the liquid is rendered and the vegetables are wilted, about 10 minutes.
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5
Add the garlic and cook for 1 minute.
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6
Add the tomatoes, basil, and thyme and season lightly with salt and pepper.
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7
Cook, stirring, for 1 minute.
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8
Remove from the heat and let cool.
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9
In a bowl, beat the eggs and half-and-half together.
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10
Add the salt, pepper, grated Gruyere, and crushed red pepper.
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11
Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture, and crumble the goat cheese on top.
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12
Bake for 25 to 30 minutes until set.
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13
Remove from the oven and let cool for 30 minutes before serving.
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14
Sift the flour and salt into a large mixing bowl.
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15
Incorporate the butter and shortening by hand, working the fat into the flour with your fingertips until the dough starts to come together and form small pea shapes.
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16
Work the ice water into the dough until it just comes together, being careful not to over mix.
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17
Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes.
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18
Turn onto a lightly floured surface and roll out into an 11-inch circle.
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19
Fit into a 9-inch pie pan, trimming any excess and crimping the edges to fit the pan.
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20
Cover the bottom with parchment paper and pie weights or uncooked beans, and bake for 12 minutes.
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21
Remove from the oven and uncover.
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22
Let cool slightly on a wire rack before filling.
