Zucchini and Goat Cheese Pie with Rosemary
Makes 4 servings

2 T all-purpose flour
3 eggs
2 cups milk
12 oz young zucchini, or half zucchini and half yellow squash, cut into slices 1/2 inch thick
salt and pepper to taste
1 clove of garlic, minced
1 T chopped fres
h rosemary, plus a few sprigs to garnish
5 ounces Pampatike goat cheese,* thinly sliced or crumbled

Preheat the oven to 400o F. Beat the flour, eggs, and milk together for several minutes to make a smooth batter. Let stand for 20 minutes.

Cook or steam the squash in boiling salted water for 30 seconds, drain, and dry. Arrange the squash in overlapping circles on the bottom of a buttered 9-inch gratin dish or deep quiche dish and then season with salt and pepper.

Stir the garlic and chopped rosemary into the batter and pour over the squash. Place cheese slices or crumbles on top, scatter a few rosemary leaves, and bake 35-45 minutes,** until golden and well puffed up. Serve warm rather than hot. The pie will sink before serving.

* I used Jack when I made the pie this weekend.
** In a heavy stoneware quiche dish, the pie needed to bake 45 minutes to fully set. You can monitor with a toothpick.