Zucchini and Onion Quiche with Pecorino Romano and Ricotta (Torta Salata di Zucchine e Cipolle)

A savoury summer pie with a base of fresh ricotta and eggs seasoned with shallots, garlic, and pecorino is the answer to an overly abundant vegetable crop. This version from Italy's Piedmont region is made with zucchini and onions, but feel free to substitute with peppers, eggplant, squash - even tomatoes.

¼ cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
6 medium zucchini, thinly sliced
½ cup Pecorino Romano, freshly grated
½ cup ricotta
½ cup fresh parsley, roughly chopped
4 eggs, beaten
sea salt
black pepper, freshly ground
1 Tbsp. unsalted butter
3 Tbsp. breadcrumbs

Heat oil in a 6 qt saucepan over medium-high heat. Cook garlic and shallot until golden, 4-6 minutes. Add zucchini; cook, stirring occasionally, until golden, about 15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley, eggs, salt, and pepper.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 10" pie plate with butter; coat with breadcrumbs.

Spread zucchini mixture evenly over top; bake until golden on top and slightly puffed, 40-45 minutes. Serve hot or at room temperature.

Makes 6 servings.