Zucchini Layered Quiche
Instructions
Preheat the oven to 350.
In a skillet over medium heat, warm the olive oil, and add the sprig of thyme and the zucchini. Saut for 5 minutes, remove from the heat, and discard the thyme.
Meanwhile, on a lightly floured work surface, roll out the puff pastry to a thin layer (about -inch thick). Line a 9-inch buttered, round pan (with a removable bottom) with the pastry, allowing for some dough to flow over the edges of the pan. Line the bottom with a layer of zucchini, and season with salt and pepper. Follow with layers of salami, pecorino and corn, and repeat until all the ingredients are used up. In a bowl, whisk the eggs and milk, and season with salt and pepper. Pour the mixture into the layered ingredients, and fold the edges of the dough back over the filling. Bake for 45 minutes, or until the quiche sets and the pastry is golden. Remove from the oven, and set aside to cool before slicing.
