My potluck QUICHE LORRAINE with vegetables seasoned with thyme, tarragon (estragon)

This is a recipe that I created one day, when I opened my refrigerator and discovered a zucchini, a small shallot, a plum tomato, all left in the drawer, God knows from when, but still good to use-a container of lardons (cut up pieces of raw bacon, in France) we had bought weeks before, and not to mention that flat of eggs, fully stocked. The "creme fraiche" has never been missing out of our fridge since we discovered it. I had that, too. Also, a roll of storebought flacky puff pastry dough was lying on one of the shelves, as I never used it. My spice rack is stocked with a few of my favorite spices. Among them, that day, I saw that I had thyme, I had estragon (or tarragon), nutmeg and believe it or not, I even had white pepper. Without realizing it, I was already on my way to preparing our literally "potluck" quiche lunch.

INGREDIENTS:

1. Pie pastry-phyllo dough- forzen puff pastry will be great-follow directions for thawing. I used
the storebought refrigerated puff pastry pie crust, which came out really nice and flaky. The ALSACIAN recipe calls for SHORT CRUST or PUFF PATRY
2. 5 slices of bacon, cooked, crisped and crumbled.
(If you have any left over HAM, you could cube it or dice it-BUT, YOU DON'T HAVE TO COOK AGAIN OR CRISPEN IT).
3. 3 Large eggs and 1 egg yolk
4. 1 and 1/2 cups of whipping cream, or half&Half, or combiation of both . I used CREME FRAICHE liquid.
5. 1 Tablespoon of butter,(or combo of 1/2 Tablespoon butter and 1/2 Tablespoon oil).
6. 1 small shallot, minced, or, 1/4 cup of chopped scallions.
7. 1 plum tomato flesh, diced - the red dices gently break the yellow color of the custard
8. 1 zucchini, diced
9. 1 cup of grated swiss cheese, or, combination of swiss and white cheddar. I used EMENTAL.
10. 1/2 teaspoon salt-1/4 teaspoon pepper-1/4 teaspoon white pepper
11. A 1/4 teaspoon of thyme - 1/2 teaspoon estragon whch is actually tarragon (I even add a little bit more of it-I love it in the eggs)-plus, less than a pinch of nutmeg (optional).

- Preheat oven to 375 F (200 C).
- Roll out pastry in a pie pan, or into a removable bottom cake pan. ..either way, covering up the
sides. I used a quiche ceramic pan (see picture).

- REFRIGERATE for 30 minutes. TAKE it OUT, and PRICK dough with a fork, LINE it with parchment
paper, FILL it with dry beans,(I used my 4 small ramicans for weight), and BAKE for 12 minutes. (I actually placed the pan on a lower
rack in the oven). Remove parchment paper and beans (or the weight you will be using), and continue baking for additional 6-8
minutes, or until light golden brown (don't let it turn dark brown). REMOVE from the oven, and
let cool.

- In 1 Tablespoon of butter, sautee lightly the shallot adding in the diced zucchini.
Continue cooking until zucchini is softish (don't overcook).
- Arrange the bacon over the bottom of the baked pastry.
- In a large bowl, beat the eggs, egg yolk, and cream.
- Fold in all remaining ingredients (zucchini & shallot mixture, tomato dices, cheese, herbs and
spices).
- EMPTY mixture into the prepared crust.
- BAKE until the custard is golden, puffed and set, but still slightly wiggly in the center. (In my
oven, I bake it no more than 30-35 minutes).
- Let cool for 10 minutes before serving.

Our lunch that day was accompanied by a simple green salad with vinegraite dressing, and elevated with a glass of "Tokay d'Alsace" wine from our wine collection.
"Sante!!!"

SALAD WITH VINEGRAITTE DRESSING:

- 1 bag spring mix lettuce
- 3/4 teaspoon salt
- Freshly ground black pepper
- 1 heaping teaspoon Dijon mustard
- 3 Tablespoons balsamic vinegar
- 6 Tablespoons olive oil
- 1/2 a teaspoon of sherry- (If you happen to have sherry in your kitchen cabinet)
(optional).
Whisk all dressing ingredients together in a glass bowl to blend. Then, add the spring mix, and toss gently.