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Zucchini Cheese Quiche
Pastry crust: Stir together flour and salt in a medium bowl. Cut in lard or shortening until mixture resembles small peas. In small bowl, beat together the cold water, egg white, and vinegar. Add to crust mixture and mix thoroughly. On floured surface, roll out pastry, transfer to 9-inch pie plate, and trim pastry even with rim. Bake at 375 for 5 minutes. Sprinkle pecans on bottom of crust; set aside.
Filling: In large skillet, cook zucchini in hot olive oil, covered, about 5 minutes or until crisp-tender, stirring once; drain. Combine eggs, cream, dillweed, garlic salt, and pepper. Spoon cooked and drained zucchini into pastry shell. Sprinkle with cheese; pour in egg mixture. Bake at 375 degrees for 30 minutes or until set.
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