Source: Penina Freedenberg
Yield: 4 servings
Wash the zucchini, trim, and cut into 1/4 inch slices. Salt, drain, and pat dry.
Meanwhile, peel the tomatoes, halve horizontally, and remove the seeds. Heat 2 Tbs. butter with the oil in large saute pan. Lightly brown the zucchini on both sides; drain on brown paper. Lightly brown the tomatoes until they soften slightly but do not become limp. Cool.
When you are ready to assemble the pie, beat the egg yolks, set aside. Place half the zucchini in 9 x 12 inch dish. Sprinkle with 1/3 of the grated Swiss cheese and half the Feta cheese, dot with 1 Tbs. butter, and sprinkle with salt, pepper, and half the basil or mint [I always use basil].
Beat the egg whites and fold into the yolks. Spread half of this mixture over cheeses. Slightly flatten the halved tomatoes, and arrange across the pie. Sprinkle with 1/3 of the Swiss cheese, half of the Feta cheese, and the remaining basil or mint. Top with the remaining zucchini slices, and season with salt & pepper. Spread with remaining egg mixture, top with the remaining Swiss cheese, and dot with remaining Tbs. butter.
Bake in a preheated 400 oven for 25 - 30 minutes or until the eggs are set.
This can be done in a pie dish, quiche pan, or any 9 x 12 baking dish. It's delicious! Recipe says you can also make this without the eggs, but I can't vouch for it because I've never done it that way. Original recipe calls for putting this all in a 10 inch pastry shell, but I made it once that way, felt it wasn't worth the effort OR the additional fat and calories, and have made it without the crust ever since. This also makes it perfect for Passover, of course.
