You might find this strange and quite possibly an unpopular viewpoint, but I really love eggs. I like them scrambled. I like them poached. I like them baked in cute little ramekins with fresh herbs and cream. I like them a lot.

When I have a carton of eggs in the fridge, I feel I cannot possibly go hungry. There is always some sort of possible meal to be made with my lovely round bounty whether it’s an omelette, a custard, or a quiche.

And, while I have always loved the egg, it wasn’t always so easy to express this adoration. When I was young, there was a sort of anti- egg educational campaign that hit the streets. We were told if you ate more than a couple eggs a week, bad things would happen. Well, they didn’t exactly say “bad things,” but I was young and this is how I interpreted the alarming message from the health care industry. In short, eggs were the enemy. They were unpopular, shoved aside as a suitable breakfast food or snack.

And, just like that, the impossibly large carton of eggs my mother always had in the refrigerator for our unruly brood was gone.

Fortunately for all the egg lovers, things eventually changed. The news wasn’t so grim, after all. Eggs, along with several other wonderfully gooey comfort foods, made a comeback. My doctor now tells me it’s okay to eat one egg a day. I couldn’t be happier because I crave eggs. I crave them nearly all the time.

One of my favorite meals to make with eggs is zucchini quiche. And, come to think of it, it’s a little strange I do not post more frequently about quiche. I make it quite often. It’s definitely part of our food rotation around this house. I’ve got it down to sort of a science. If I know I’m going to make it at some point during the week, I make the pastry and refrigerate it ahead of time. This way, I don’t have to wait the hour it takes to refrigerate the pastry before baking. This is especially handy when I find myself spiraling into a hungry food panic. I do that a lot nowadays because this little girl in my belly gets hungry in a moment’s notice. Sometimes, I don’t see it coming and I am instantly faint, miserable, and a bad wife. I promised Kirk on our wedding day that I would always carry snacks with me to avoid the crabby Robin that appears when hunger overtakes my otherwise reasonable and level-headed self, but I am not always as self-aware as I should be.

I know you will enjoy this quiche for many reasons. It’s easy to make and absolutely delicious. You likely have all the essentials in your fridge right now. And, besides, can you think of a better way to use your end-of-summer zucchini bounty than in a wonderfully light zucchini quiche? I cannot think of one.

Never fear, however, if you do not live in place where zucchini is in season or where summer is coming to its melancholy close. Quiche is absolutely versatile. Just substitute the zucchini with another type of similar squash. Or, substitute it with something completely different. It’s a forgiving meal and takes kindly to additions of mushrooms, shallots, spinach, basil or, really, whatever you have on hand that will compliment an egg dish. The possibilities are, truly, endless.

Eggs are back. Eat them up in zucchini quiche or whatever type of quiche inspires you.

Zucchini Quiche

4 large eggs
1 and 1/2 cups whole milk
1/2 medium zucchini, sliced thinly
1 and 1/2 cups swiss cheese, grated
1/4 cup fresh, crumbled feta cheese
1/2 tsp sea salt
1/2 tsp freshly ground pepper

1 batch pastry dough

Refrigerate the pastry dough for one hour before use. Remove from the refrigerator and roll out on a lightly floured surface into a 13 inch round.

Fit the round into a 9 and 1/2 deep pie pan. Trim the excess dough from the pan. Pinch all around the edge of the remaining dough to make it even and decorative.

Preheat the oven to 375 degrees.

Place foil over the uncooked pie crust and fill the pan with pie weights or dried beans to hold down the pastry. Cook, covered in this manner, for about 20 minutes. Remove from oven.

Beat eggs with the milk, salt, pepper, and cheeses in a large bowl. Pour egg mixture into the cooked pie crust. Carefully place the zucchini rounds on top of the quiche in a round design. Bake for approximately 30 minutes until the middle of the quiche is firm and not watery. Place under the boiler for approximately 1 minute to brown the top of the quiche (optional).

Serve warm.