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For the pie crust: Place dry ingredients (flour, salt, sugar) in food processor and pulse to blend.
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Add butter in 1/2-inch cubes, one or two at a time.
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Pulse between adding cubes of butter to incorporate.
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Add water and pulse until the dough just comes together into a ball.
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Flatten dough into a disc and wrap in plastic wrap.
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Refrigerate 1 hour.
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After dough has rested, roll into circle on well-floured surface and transfer into pie dish.
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Crimp edges of pie crust and set aside.
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For the filling: Slice zucchini and squash into thin slices (I used a mandoline) and place on a wire rack.
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Sprinkle with salt and let sit for at least 15 minutes while preparing the rest of the filling.
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In a large saute pan, heat olive oil over medium-high heat.
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Add garlic and saute for 1 minute.
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Add corn cut from corn cobs and onion.
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Saute for about 5 minutes until the corn turns bright yellow and the onion starts to turn translucent.
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Add fresh spinach and heat until it just wilts in the pan.
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Take off heat and set aside.
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In a mixing bowl, whisk together the eggs, milk, dried basil, dried oregano, salt and pepper.
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Mix in the melting cheese and Parmesan cheese (I saved a little cheese to sprinkle over top).
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Take a paper towel or towel and pat the zucchini and squash dry.
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You want them as dry as possible so the quiche does not become soggy.
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To assemble: Preheat oven to 375 degrees F. Layer zucchini/squash with onion/corn/spinach mixture in pie crust.
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Pour egg mixture over top, making sure it gets all the way to the bottom of the crust.
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Sprinkle the top with remaining cheese.
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Bake for 45 minutes to 1 hour, until eggs become firm to the touch in the middle.
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Let sit about 10 minutes once it is out of the oven to set before cutting.
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Quiche can be served hot or warm.
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Notes: 1.
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You want to make sure the zucchini and squash are VERY dry or else there could be too much water in the mixture and you end up with a soggy pie crust.
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2.
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You can buy an uncooked pie crust at the store and complete the process the same way.
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But whats the fun in that?
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Mozzarella, Gouda, or another kind of melting cheese would be nice instead of cheddar but I had cheddar I had to use up!
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It was still delicious!
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I topped mine with fresh basil because I had it.
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And because its pretty.
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Who doesnt like pretty?
