Zucchini Quiche with Baked Home Fries

This is my first time making a real quiche with a crust and I was pleasantly surprised.  Letting it cool some before eating I think adds to it's flavor and texture and the softness of the center with the flaky crust makes it hard not to go back for second or thirds! (o: Now, while making a pie crust would probably make this dish even better, I know most of us are trying to save on time so I have used a premade pie crust that you just need to bake part way first.  But if you have the time, try making one from scratch, they are delicious and a nice extra touch to tell guests that you care.
Also with gardens being in full bloom, this is a nice way to use some of the extra zucchini that many probably have an abundance of right now!

Shopping List:
1) 1 Refrigerated Pie Crust

2) 8 oz Part Skim Ricotta

3) 1 Bag Shredded Mozerella Cheese

4) 1 Large Zucchini

5) Eggs

6) Cream or Milk (if you want to do lower fat us part milk/part light sour cream)

7) 2-3 Golden Yukon Potatoes

7) Seasoning: Basil, Oregano, Garlic Powder, Paprika Salt, Pepper
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To begin:
Preheat oven to temperature of the pie crust, normally around 450.

Clean and wash your potatoes.  Slice into small wedges.  In a ziploc baggy pour in the potatoes a drizzle of olive oil, some salt, pepper, garlic powder and oregano.  Shake until all are coated well.

Then on a baking sheet that is cover in aluminum foil spread out the potato pieces.  Place in oven on middle rack.

 Roll out pie crust, spray pie tin/dish with cooking spray, and then place crust into the dish.  Press the crust into the edges and onto the sides of the pie dish (so they won't fall and droop), make it so the sides go up to the top edge of the pie dish.  Prick the pie crust around the bottom so it won't bubble and rise. Let is bake just partway, about 7 minutes.  Place on top rack.

While pie crust is baking clean and thinly slice your zucchini. 

Then in a bowl mix together 1 cup ricotta, 1/2 cup cream OR 1/4 cup milk and 1/4 cup light sour cream, 3 eggs and about 1-2 teaspoons of basil, oregano, Garlic powder, Paprika and Salt and Pepper to you liking.  Mix until well blended.

Once pie crust has partly cooked take it from the oven and turn down the temperature to 375

On the bottom of the pie crust place good layer of your zucchini slices (use the ones that you did not cut as nicely, so you can use the nicely cut ones on top), then a layer of about a cup of mozzarella cheese, then pour in the ricotta mixture. 

On the top you can make a design using the nicely cut zucchini pieces. 

Place back in the oven on the top rack for about 45 minutes or until if you prick it with a knife it comes out clean. 

Halfway through this cooking time check the potatoes and turn them so more than one side is getting browned. Take out with the quiche.

Let sit for 5 minutes.  Cut and enjoy!

                                                                Hot out of the oven.

                                                        With the baked home fries, YUM!